- 1½ pounds boneless, skinless chicken breast or thighs
- 1 tablespoon salt
- 1 teaspoon black or white pepper
- 2 eggs
- 1 cup cornstarch
- 1½ cups canola oil, for frying
- ORANGE SAUCE
- ½ cup chicken broth
- ½ cup orange juice
- 3 tablespoons brown sugar
- 2 tablespoons rice or white distilled vinegar
- 2 tablespoons soy sauce
- 1 tablespoon orange zest (optional)
- 2 teaspoons sweet/garlic chili sauce or sriracha
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced or ¼ teaspoon ground
- pinch of red pepper flakes (optional)
- 2 tablespoons water
- 2 tablespoons cornstarch
- GARNISH (optional)
- 1 green onion (chopped)
- ½ teaspoon sesame seeds
- On a cutting board, cut chicken into 1x1-inch cubes, season with salt and pepper; set aside.
- In a large mixing bowl, whisk eggs to combine. Spread corn starch out evenly on a large sheet pan or large bowl. Dip chicken in the egg mixture then coat with cornstarch. Set aside.
- In a large mixing bowl, combine chicken broth, orange juice, brown sugar, vinegar, soy sauce, orange zest, and chili sauce. Stir until well combined.
- Heat oil in a wok or heavy bottom pan to 350˚Fahrenheit. Gently add the chicken and cook for 3 minutes until lightly golden brown. Remove the chicken from the pan and transfer to a cooling rack or paper towel-lined plate.
- Discard oil and wipe pan used to cook chicken with paper towel and heat 1 tablespoon fresh oil. Once the oil begins to shimmer, add garlic, fresh ginger, and red pepper flakes (if using) and cook for 20-30 seconds, stirring constantly (making sure it does not brown). Add in the orange sauce mixture, stir.
- Add the cornstarch and water together and whisk to combine and add to the pan and stir. Continue to cook the sauce until maple syrup consistency is achieved. Add in the fried chicken and stir until completely coated in the sauce. Top with garnish of choice.