INGREDIENTS

FOR THE CHICKEN:

• 2 lb boneless skinless chicken thighs, cut into 1" pieces

• 1 egg

• 1 1/2 tsp salt

• 1 pinch black pepper

• 2 tbsp oil divided, plus more for frying

• 1/2 cup cornstarch

• 1/4 cup flour

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FOR THE SAUCE:

• 1 tablespoon corn starch

• 2 tablespoons rice wine

• 1/4 cup water

• 1 teaspoon sesame oil

• 3 tablespoons soy sauce

• 10 tablespoons sugar

• 10 tablespoons white vinegar

• zest of 1 orange

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FOR THE FINISH:

• 1 1/2 tablespoons ginger root minced

• 2 teaspoons garlic minced

• 1/2 tsp hot red chili pepper crushed

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INSTRUCTIONS

1. To make the sauce combine the 1 tablespoon cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar and orange zest.

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2. To coat the chicken add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.

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3. In a separate bowl, add ½ cup corn starch and flour and mix well.

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4. In a large frying pan or a wok, heat oil in a wok 375 degrees.

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5. Dip chicken pieces in the egg mixture, then dredge in the flour mixture.

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6. Fry the chicken for 3 to 4 minutes or until golden and crisp.

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7. Transfer to a cooling rack and repeat with remaining chicken.

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8. When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).

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9. Add the ginger, garlic and crushed red peppers, cooking for about 10 seconds.

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10. Add the orange sauce and bring to boil.

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11. Turn off the heat, and add cooked chicken and stir until well mixed.

Calories: 419kcal | Carbohydrates: 36g | Protein: 36g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 122mg | Sodium: 1171mg | Potassium: 601mg | Sugar: 20g | Vitamin A: 40IU | Vitamin C: 0.3mg | Calcium: 15mg | Iron: 1.5mg