Step 1

Start by making the batter for the chicken. In a large bowl, add the plain (all purpose) flour, egg, garlic salt, salt, pepper and water and mix together using a whisk until smooth.

Step 2

Place the chopped chicken thighs in a separate bowl and sprinkle on the cornflour (cornstarch). Toss together so the chicken is coated in the cornflour.

Step 3

Add the chicken to the batter, and mix together so the chicken is coated in the batter.

Step 4

Add the oil to a wok or large frying pan (skillet) and heat over a medium-high heat until hot.

Step 5

While the oil is heating, make the orange sauce. In a medium bowl, mix together the orange juice and zest, sugar, soy sauce, garlic, ginger and rice vinegar. Put to one side.

Step 6

When the oil is hot, add the chicken to the oil. I find it's best to work in two or even three batches for the crispiest chicken. Add the chicken in a piece at a time, and cook for 3-4 minutes, turning occasionally with tongs, until golden brown and cooked throughout (*note 1).

Step 7

Once cooked, place the chicken in a bowl lined with kitchen paper while you cook the second batch. You can add a little more oil in if needed, to ensure the chicken is surrounded by oil, but be sure to keep the temperature up so the oil is bubbling and hot.

Step 8

Carefully disposed of any leftover oil from the wok and turn down the heat to medium. Add the orange sauce to the pan, bring to the boil and simmer for a few minutes until slightly thickened.

Step 9

If you want to thicken further, then slowly pour in the cornstarch slurry (1 tbsp cornflour/cornstarch mixed with 3 tbsp cold water) whilst stirring (*note 2).

Step 10

Add the chicken back to the wok and carefully toss together until the chicken is coated in the sauce. I find the best way to do this is to slide a spatula underneath the chicken, lift it up and turn it over - do this repeatedly until all the chicken is coated.

Step 11

Serve the chicken over boiled rice, topped with a sprinkling of sesame seeds.