Orange Chicken

INGREDIENTS

• Sauce:
  • 1 tbsp. cornstarch
  • 2 tbsp. rice wine
  • 1/4 cup orange juice
  • 1 tsp. sesame oil
  • 3 tbsp. soy substitute
  • 10 tbsp. sugar
  • 10 tbsp. vinegar
  • Zest of one orange
• Chicken:
  • 2 lbs. chicken thighs, boneless, cut into 1†pieces
  • 1 egg
  • 1 1/2 tsp. salt
  • 1 tsp. pepper
  • 2 tbsp. oil (divided)
• Coating:
  • 1/2 cup cornstarch
  • 1/4 cup flour
• Finish:
  • 1 1/2 tbsp. ginger, minced
  • 2 garlic cloves, minced
  • 1/2 tsp. red pepper flakes
• Garnish:
  • Sesame seeds (toasted)
  • Green onions (chopped)
  • Red pepper flakes

INSTRUCTIONS

1. Sauce: Mix all sauce ingredients in a bowl until well combined.
2. Chicken Prep: In a bowl, whisk egg, salt, pepper, and 1 tbsp. oil. In another, mix cornstarch and flour.
3. Frying: Heat oil in a wok to 375ºF. Dip chicken in egg mix, coat in flour mix, fry until golden (3-4 min). Transfer to a rack.
4. Flavor Infusion: In a pan with 1 tbsp oil, sauté ginger, garlic, and pepper flakes for 10s. Add sauce and boil.
5. Combine: Turn off heat, mix chicken into sauce.
6. Serve: Garnish and enjoy over rice.