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In a large, shallow bowl, whisk cornstarch flour, salt, and black pepper.
Add beaten eggs to another bowl.
Pour about 2 inches of canola oil into a deep frying pan and heat it over medium-high heat.
Dip the chicken pieces into the beaten eggs.
Add the chicken chunks to the cornstarch mixture and toss until well coated. Work in batches.
Cook it in batches in the hot oil until golden and crispy.
Remove to a plate and set aside.
To the same pan add orange juice, white and brown sugar, rice vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes over medium heat.
In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to form a paste.
Add the paste to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken.
Once the sauce is thickened, reduce the flame to low and stir in orange zest.
Add chicken back to the pan and toss with orange sauce. You may reserve some of the sauce to drizzle on rice.
Serve it over white rice with a sprinkling of green onions and orange zest.