Orange Chicken

1.Marinate the Chicken: In a medium bowl, combine the chicken pieces with the egg, 1 tbsp soy sauce, 1 tsp rice wine vinegar, and white pepper. Mix well and let marinate at room temperature for at least 30 minutes.

2.Prepare the Sauce Base: In a small saucepan, combine the orange juice, sugar, 2 tbsp rice vinegar, 2 tbsp soy sauce, orange zest, grated ginger, minced garlic, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.

3.Thicken the Sauce: In a small separate bowl, whisk together the 2 tbsp cornstarch and 1/4 cup cold water to create a smooth slurry. Pour the slurry into the simmering sauce, stirring constantly until the sauce thickens significantly and becomes glossy. Remove from heat and set aside.

4.Coat the Chicken: In a shallow bowl, mix the 1/2 cup cornstarch, flour, and salt. Dredge the marinated chicken pieces, ensuring they are fully coated. Shake off any excess coating.

5.First Fry: Heat the vegetable oil in a deep pot or wok to 175°C. Fry the chicken in batches for 3-4 minutes until pale golden and cooked through. Remove and drain the pieces on a wire rack.

6.Second Fry (for Crispness): Increase the oil temperature to 190°C. Return all the chicken to the oil and fry for 1-2 minutes until deeply golden brown and very crispy. Drain immediately.

7.Combine and Serve: Pour the prepared orange sauce into a large wok or skillet and heat briefly over medium-low heat until warm. Add the crispy chicken pieces and toss quickly until every piece is evenly coated in the glossy sauce. Do not overcook, as this will soften the crust.

8.Serve immediately over steamed rice, garnished generously with toasted sesame seeds and sliced green onions.