Orange Chicken Recipe

In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger to create the marinade.

Add the chicken pieces to the marinade, toss to coat evenly, and refrigerate for 20-30 minutes.

In a shallow bowl, whisk together cornstarch, flour, salt, and white pepper to create the dry coating mixture.

In a separate bowl, beat the eggs until well combined, then whisk in 2 tablespoons of water to loosen slightly.

Remove chicken from marinade, pat dry with paper towels, dip each piece into the egg wash, then dredge in the dry coating until fully coated.

In a small saucepan, combine orange juice, orange zest, sugar, rice vinegar, soy sauce, grated ginger, minced garlic, and ketchup. Bring to a gentle simmer over medium heat.

Make a slurry by whisking 1 tablespoon cornstarch with 2 tablespoons water in a small bowl, then whisk this into the simmering sauce. Cook until the sauce thickens to a glossy glaze.

Heat 2 cups vegetable oil in a deep skillet or wok to 350°F (175°C). Fry the coated chicken in batches until golden and cooked through, about 3-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.

Toss the fried chicken in the thickened orange sauce until evenly coated. Transfer to a serving dish.

Scatter sesame seeds over the coated chicken and serve hot with steamed rice and vegetables.