Orange Chicken

Ingredients

• 1.5 pounds chicken thighs, boneless skinless – cut into 1-inch pieces
• 1 egg – lightly beaten
• 4 tbsp soy sauce – divided
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 0.5 cup all-purpose flour
• 0.5 cup cornstarch – for coating
• 0.5 tsp baking powder
• 4 cups vegetable oil – for frying
• 3 cloves garlic – minced
• 1 tbsp fresh ginger – finely grated
• 0.5 tsp red pepper flakes
• 1 tbsp orange zest
• 0.75 cup orange juice – freshly squeezed
• 0.33 cup granulated sugar
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp cornstarch – mixed with water to make slurry
• 2 tbsp water
• scallions – sliced (for serving)

Instructions

1. Pat the chicken dry, then place in a bowl. Whisk the egg with 1 tbsp of the soy sauce and pour over the chicken; toss to coat and let stand 10 minutes.
2. In a shallow bowl, combine the all-purpose flour, 0.5 cup cornstarch (for coating), baking powder, kosher salt, and black pepper. Dredge the marinated chicken pieces in the mixture, pressing to adhere; shake off excess.
3. Heat the vegetable oil in a wok or Dutch oven to 350°F over medium-high heat. Fry the chicken in 2–3 batches until golden and cooked through, 3–4 minutes per batch (internal temperature 165°F). Transfer to a wire rack or paper towels to drain.
4. Carefully pour off the frying oil, leaving 1 tbsp in the wok. Add the garlic, ginger, and red pepper flakes; stir-fry until fragrant, 30–45 seconds.
5. In a bowl, whisk the orange juice, orange zest, remaining 3 tbsp soy sauce, rice vinegar, granulated sugar, and sesame oil. Pour into the wok and bring to a simmer over medium heat, stirring to dissolve the sugar, 1–2 minutes.
6. Stir together the 1 tbsp cornstarch and the water to make a slurry. While the sauce simmers, drizzle in the slurry, stirring constantly, until the sauce is glossy and thick enough to coat a spoon, 1–2 minutes.
7. Add the fried chicken to the sauce and toss until evenly coated and heated through, 30–60 seconds.
8. Serve immediately, topped with sliced scallions (for serving).