Ingredients:
2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup all-purpose flour
1 cup cornstarch
2 eggs, beaten
Oil for frying
1 cup orange juice
1/2 cup soy sauce
1/2 cup sugar
1/4 cup rice vinegar
1 tablespoon orange zest
2 cloves garlic, minced
1 teaspoon ginger, grated
1 tablespoon cornstarch mixed with 2 tablespoons water
Sliced green onions and sesame seeds for garnish
Directions:
In a bowl, coat the chicken pieces with flour and cornstarch.
Dip the coated chicken into the beaten eggs.
Heat oil in a large skillet over medium-high heat and fry the chicken until golden brown and crispy. Remove and drain on paper towels.
In a saucepan, combine orange juice, soy sauce, sugar, rice vinegar, orange zest, garlic, and ginger. Bring to a simmer.
Stir in the cornstarch mixture and cook until the sauce thickens.
Toss the fried chicken in the sauce until well coated.
Garnish with sliced green onions and sesame seeds before serving.