Crispy tangy chicken tossed in a sweet and savory orange sauce. Better than takeout and perfect for a budget friendly chicken dinner.

Scale

1 pound boneless skinless chicken thighs

1 1/2 cups all-purpose flour

1/2 cup cornstarch

1/2 teaspoon salt

1/4 teaspoon black pepper

1 large egg

1 1/4 cups water

1 tablespoon vegetable oil

Oil for frying

1 large orange (juice and zest)

2 tablespoons soy sauce

1/4 cup rice vinegar

1/2 cup brown sugar

2 garlic cloves minced

1 tablespoon cornstarch mixed with 1 tablespoon water

Sesame seeds optional

Green onions optional

Red pepper flakes optional

1. Cut chicken into 1-inch cubes.

2. Mix flour, cornstarch, salt and pepper.

3. Add egg, oil and water and whisk until smooth.

4. Coat chicken and chill for 30 minutes.

5. Heat oil to 350°F.

6. Fry chicken in batches for 2-3 minutes until golden.

7. Combine orange juice, zest, soy sauce, vinegar, sugar and garlic.

8. Bring to low boil and adjust flavor.

9. Stir in cornstarch slurry and cook until thickened.

10. Toss fried chicken in sauce.

11. Garnish and serve immediately.

Fry in batches for best texture.

Toss chicken in sauce just before serving.

Adjust sweetness and acidity to taste.