Ingredients:

  • 1.5 lbs Boneless Skinless Chicken Thighs, cut into 1-inch pieces
  • 1 large Egg, beaten
  • 1/2 cup Cornstarch
  • 1/4 cup All-purpose flour
  • 1 tsp Salt
  • 1/2 tsp White pepper
  • 2 cups Neutral oil for frying
  • 1/2 cup Freshly squeezed orange juice
  • 1 tbsp Orange zest
  • 1/3 cup Rice vinegar
  • 1/4 cup Low-sodium soy sauce
  • 1/3 cup Brown sugar, packed
  • 2 cloves Garlic, minced
  • 1 tsp Fresh ginger, grated
  • 1/2 tsp Red chili flakes
  • 1 tbsp Cornstarch mixed with 1 tbsp water

Instructions:

  1. Place your 1.5 lbs chicken thighs in a bowl and toss with the beaten egg, salt, and white pepper. Note: This creates a protein rich base that helps the dry ingredients stick. Ensure every piece is coated so there are no dry spots.
  2. Whisk the 1/2 cup cornstarch and 1/4 cup flour in a shallow dish. Add the chicken pieces individually, pressing the starch into the meat. Cook until the chicken looks chalky and fully insulated. This prevents the meat from leaking juices into the oil.
  3. Heat 2 cups of neutral oil to 350°F. Fry the chicken in batches for 5-6 minutes until the exterior is golden and feels firm to the touch. Do not overcrowd the pan, or the chicken will steam instead of fry.
  4. In a separate large wok or skillet, combine the orange juice, zest, vinegar, soy sauce, brown sugar, garlic, ginger, and chili flakes. Bring to a simmer over medium heat. Wait until the sugar is fully dissolved and the aroma of ginger is strong.
  5. Stir in the cornstarch slurry and whisk until the sauce thickens and looks like liquid silk. Add the fried chicken back into the pan. Toss quickly for 30 seconds to coat every piece without letting the crust soften too much.