Orange Chicken

Instructions

1. Prepare the chicken
   Pat the chicken pieces dry with paper towels. In one bowl, add the cornstarch. In another bowl, beat the eggs. Dip each piece of chicken first in the beaten eggs, then coat thoroughly in cornstarch, shaking off any excess.
2. Fry the chicken
   Heat about 3 inches of oil in a large, heavy-bottomed pot to 350°F (175°C). Working in batches, fry the chicken pieces for 4-5 minutes until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
3. Prepare the sauce base
   In a large wok or skillet, heat 3 tablespoons of oil over medium heat. Add the minced ginger, garlic, and red pepper flakes if using. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
4. Make the orange sauce
   Add the orange juice, orange zest, rice vinegar, brown sugar, and soy sauce to the wok. Bring to a simmer and cook for 3-4 minutes, allowing the flavors to meld and the sauce to reduce slightly.
5. Thicken the sauce
   Stir the cornstarch-water mixture again to recombine, then slowly pour it into the simmering sauce while stirring constantly. Continue to cook, stirring, for 1-2 minutes until the sauce thickens enough to coat the back of a spoon.
6. Coat the chicken
   Add the fried chicken pieces to the sauce and toss gently to coat each piece evenly. Continue to cook for another minute to ensure the chicken is hot and completely glazed with the orange sauce.
7. Serve and garnish
   Transfer the orange chicken to a serving plate. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately with steamed rice and vegetables of your choice.