Heat Oil
Pour 1 to 2 inches of canola oil into a deep fryer or heavy-bottomed pot. Heat to 375°F (190°C).
Make Chicken Batter
In a large bowl, whisk together sesame oil, egg, 3 tbsp soy sauce, and 1/3 cup corn starch to form a thin batter.
Coat Chicken
Toss chicken pieces in the batter and let rest while the oil finishes heating.
Fry Chicken
Fry chicken in batches until golden and cooked through. Drain on a paper towel-lined plate.
Prepare the Sauce
Mix Sauce Ingredients
In a bowl, combine:
Orange zest
Orange juice
3 tbsp soy sauce
Water
Sugar
Rice wine vinegar (or sherry)
Chicken broth
Corn starch
Set aside.
Cook Aromatics
In a large wok or skillet, heat 1 tsp canola oil over medium-high heat. Add garlic, ginger, and red pepper flakes. Stir until fragrant (about 30 seconds).
Thicken the Sauce
Pour in the prepared sauce. Cook over medium heat, stirring occasionally, until thickened (about 3–4 minutes).
Combine with Chicken
Add the fried chicken to the sauce and toss to coat evenly.
Garnish and Serve
Garnish with sliced green onions and orange slices. Serve hot over steamed rice, if desired.
Tools You’ll Need
Deep fryer or heavy pot
Mixing bowls
Wok or large skillet
Tongs or slotted spoon
Paper towels
Nutrition Facts (Per Serving)
Approximate values — not medical advice.
Calories: 310 kcal
