2poundschicken breasts or thighschopped into bite size pieces
1/2cupall purpose flour
1 1/2cupsvegetable oil
Heat the sesame oil in a large saucepan over medium heat. Add in the onion and sauté for a couple minutes until softened. Add in the garlic and ginger, cooking for another minute.
Then, add in the soy sauce, rice vinegar, sriracha, orange juice, orange zest, and honey. Whisk together well and bring to a low boil.
Combine the corn starch and water to a make a slurry and add to the mixture.
Reduce the heat to a simmer and whisk well until the sauce thickens. Remove from the sauce from heat.
In a large bowl, add in the eggs and salt. Beat the eggs.
Then, add in the chicken pieces, stirring well to coat. In a separate large bowl, whisk together the flour and corn starch.
Add the chicken pieces to the flour mixture, tossing until well coated. Rinse out the bowl used for the egg mixture. It will be used later to toss the fried chicken in the orange sauce.
Heat the oil in a large skillet over medium-high heat. Working in batches, add a portion of the chicken pieces to the oil. Fry the chicken for 2-3 minutes, flipping the pieces halfway through, until golden brown and crispy on all sides. Place the chicken on a sheet pan or plate lined with paper towel.
Add the chicken to a large bowl. Pour the orange sauce over the chicken and toss well to coat each piece in the sauce. Serve with rice and garnish with chopped green onion if desired.
Cut the chicken into small similar sized pieces so they cook evenly.
Ensure that the chicken pieces are throughly coated in the egg and flour so they get crispy all over.
This crispy orange chicken is fairly mild, but you can omit the sriracha if you are particularly sensitive to spicy foods.