Better-Than-Takeout Orange Chicken

Directions

• Sauce Preparation – In a medium saucepan, add orange juice, sugar, vinegar, soy sauce, ginger, and garlic. Bring to a gentle simmer over medium heat. Stirring occasionally, cook for about 3 minutes until aromatic.
• Sauce Thickening – In a small dish, blend cornstarch with two tablespoons of water to create a smooth paste. Gradually stir this into the simmering sauce. Continue to cook for about 5 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Remove from heat and integrate the orange zest for an aromatic lift.
• Chicken Preparation – Season both the flour and cornstarch mixture with a pinch of salt on a flat plate. In a separate bowl, lightly beat the eggs. Coat each piece of chicken by first dipping in egg, then dredging thoroughly in the flour mixture.
• Chicken Frying – Heat oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Fry the chicken pieces in small batches to avoid overcrowding, which lowers the oil temperature. Each batch should take approximately 3 minutes to achieve a golden and crispy texture. Use a slotted spoon to transfer chicken onto a plate lined with paper towels to drain excess oil.
• Final Assembly – Toss the crispy chicken in the warm orange sauce until well coated. For a fresh aesthetic and added crunch, sprinkle with chopped green onions and more orange zest. Serve immediately for the best texture.