Crispy Sweet Asian Orange Chicken (Print Version)

Tender chicken pieces with crispy coating, tossed in a vibrant sweet-tangy orange sauce and garnished with green onions.

# Ingredients:

01 - 1 lb boneless skinless chicken thighs or breasts, cut into 1-inch cubes
02 - 1 cup corn starch
03 - 2 eggs, beaten
04 - Salt and pepper to taste
05 - 1 cup all-purpose flour
06 - Oil for frying

→ For the orange sauce

07 - 1 cup orange juice, freshly squeezed
08 - ½ cup sugar
09 - ¼ cup rice vinegar
10 - 3 tablespoons soy sauce
11 - 1 tablespoon grated orange zest
12 - 2 cloves garlic, minced
13 - 1 teaspoon ginger, minced
14 - 1 tablespoon cornstarch mixed with 2 tablespoons water

→ For garnish

15 - Sliced green onions
16 - Sesame seeds

# Steps to Follow:

01 - In a medium bowl, season the chicken pieces with salt and pepper. Set aside.
02 - Set up a dredging station with three bowls: one with corn starch, one with beaten eggs, and one with flour.
03 - Coat each chicken piece with corn starch, then dip into the beaten eggs, and finally coat with flour, shaking off excess at each step.
04 - Heat oil in a large skillet or deep fryer to 350°F (175°C).
05 - Carefully add the coated chicken pieces to the hot oil and fry until golden and crispy, about 5-7 minutes. Remove and drain on paper towels.
06 - In a saucepan over medium heat, combine orange juice, sugar, rice vinegar, soy sauce, orange zest, garlic, and ginger. Stir well.
07 - Bring the sauce mixture to a boil, then reduce the heat and simmer for 3-5 minutes.
08 - Slowly add the cornstarch slurry to the sauce, stirring constantly, until the sauce thickens to your desired consistency.
09 - Add the fried chicken pieces to the saucepan, tossing to coat them evenly with the sauce.
10 - Remove from heat and serve immediately, garnished with sliced green onions and sesame seeds.

# Additional Notes:

01 - You can substitute orange juice with store-bought orange juice if fresh oranges are not available.
02 - For a spicier kick, add crushed red pepper flakes to the sauce.
03 - This dish pairs well with steamed jasmine rice or fried rice.
04 - The sauce can be made ahead of time and stored in the refrigerator for up to a week.

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