Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • ¼ cup (30g) all-purpose flour
  • ¼ cup (60ml) cornstarch
  • 1 large egg, beaten
  • ½ tsp (2.5g) salt
  • ½ tsp (2.5g) black pepper
  • Vegetable oil, for frying
  • 1 cup (240ml) freshly squeezed orange juice (about 3-4 oranges)
  • ¼ cup (50g) granulated sugar
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) rice vinegar
  • ½ tsp (2.5g) garlic powder
  • 1 tsp (5g) grated fresh ginger
  • 1 tsp (5g) cornstarch (mixed with 1 tbsp warm water for thickening, if desired)

Instructions:

  1. In a bowl, combine flour, cornstarch, salt, and pepper. Dip chicken pieces into beaten egg, then coat with the flour mixture.
  2. Heat oil in a large pan over medium-high heat. Fry chicken pieces in batches until golden brown and cooked through (about 6-8 minutes per batch). Remove and drain on paper towels.
  3. In a saucepan, combine orange juice, sugar, soy sauce, vinegar, garlic powder, and ginger. Bring to a simmer over medium heat, whisking occasionally.
  4. If using, stir in cornstarch mixture to thicken. Cook until sauce reaches desired consistency.
  5. Toss fried chicken in the sauce until well coated. Serve hot with rice.