Ingredients

For the Chicken:

• 2 lb. boneless skinless chicken thighs, cut into 1″ pieces
• 1 egg
• 1 1/2 tsp. salt
• 1 pinch black pepper
• 2 tbsp. oil divided, plus more for frying
• 1/2 cup cornstarch
• 1/4 cup flour

For the Sauce:

• 1 tablespoon corn starch
• 2 tablespoons rice wine
• 1/4 cup water
• 1 teaspoon sesame oil
• 3 tablespoons soy sauce
• 10 tablespoons sugar
• 10 tablespoons white vinegar
• zest of 1 orange

To Finish:

• 1 1/2 tablespoons ginger root minced
• 2 teaspoons garlic minced
• 1/2 tsp. hot red chili pepper crushed

Instructions

• To make the sauce combine the 1 tablespoon cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar and orange zest.
• To coat the chicken add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.
• In a separate bowl, add ½ cup corn starch and flour and mix well.
• In a large frying pan or a wok, heat oil in a wok 375 degrees.
• Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
• Fry the chicken for 3 to 4 minutes or until golden and crisp.
• Transfer to a cooling rack and repeat with remaining chicken.
• When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).
• Add the ginger, garlic and crushed red peppers, cooking for about 10 seconds.
• Add the orange sauce and bring to boil.
• Turn off the heat, and add cooked chicken and stir until well mixed.