Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup (120g) cornstarch
  • 2 large eggs, beaten
  • Vegetable oil, for frying (about 2 cups/475ml)
  • Salt and freshly ground black pepper, to taste
  • 1 cup (240ml) freshly squeezed orange juice (from about 3-4 oranges)
  • Zest of 1 large orange
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) low-sodium soy sauce
  • 1 tablespoon (15ml) rice vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon (15g) fresh ginger, grated
  • 1 tablespoon (8g) cornstarch
  • 2 tablespoons (30ml) cold water
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds, toasted (optional)

Instructions:

  1. Cut chicken into cubes, season with salt and pepper.
  2. Dip chicken in beaten eggs, then dredge in cornstarch, ensuring even coverage.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering (approx. 350°F/175°C). Test with a sprinkle of cornstarch – it should sizzle immediately.
  4. Fry chicken in batches (don't overcrowd the pan!) until golden brown and crispy, about 5-6 minutes per batch.
  5. Remove chicken with a slotted spoon and drain on paper towels.
  6. Whisk together orange juice, orange zest, sugar, soy sauce, rice vinegar, garlic, and ginger in a medium saucepan. Bring to a simmer over medium heat.
  7. In a small bowl, whisk cornstarch with water until smooth. Gradually whisk the slurry into the simmering sauce. Cook, stirring constantly, until the sauce thickens (about 2-3 minutes).
  8. Add the fried chicken to the saucepan with the orange sauce. Stir to coat evenly.
  9. Transfer to a serving plate, garnish with green onions and sesame seeds. Serve immediately.