Instructions

• In a mixing bowl, combine the orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Whisk until the sugar is dissolved.
• In a small bowl, mix the cornstarch with cold water until smooth. Add this mixture to the sauce and whisk to combine. Set aside.
• Cut the chicken into bite-sized pieces. Beat the eggs in a separate bowl. Mix cornstarch and flour in another bowl. Dip chicken in egg, then dredge in cornstarch and flour mixture.
• In a deep skillet, heat about 2 inches of oil over medium-high heat. Once hot, add coated chicken pieces in batches and fry for 4-5 minutes until golden brown. Remove with a slotted spoon and drain on paper towels.
• In the same skillet, drain excess oil, leaving about 1 tablespoon. Pour in the prepared sauce and bring to a simmer, stirring frequently until thickened, about 3-5 minutes.
• Once the sauce thickens, add the fried chicken and toss to coat evenly. Add the orange zest and mix well.
• Serve hot, garnished with green onions and additional orange zest. Pair with steamed rice or stir-fried vegetables.