Orange Chicken

Instructions

1. 1
   Pat chicken thighs dry, season with salt and pepper, then set up a breading station with eggs and a cornstarch-flour mix.
2. 2
   Dip chicken pieces in egg, then dredge in the cornstarch-flour mixture until well coated.
3. 3
   Heat 1 inch of vegetable oil in a skillet to 350°F. Fry chicken in batches for 4-5 minutes or until crispy and golden. Drain on paper towels.
4. 4
   Discard oil and wipe out pan. Add a small amount of oil, then sauté ginger and garlic for 30 seconds.
5. 5
   Add orange juice, orange zest, sugar, soy sauce, rice vinegar, and (optional) red pepper flakes. Simmer for 2 minutes.
6. 6
   Mix 1 tablespoon cornstarch with 2 tablespoons water to form a slurry. Stir into sauce and cook until thickened, about 1-2 minutes.
7. 7
   Add fried chicken to the sauce, tossing to coat. Cook 1 minute more, then serve over rice with green onions and sesame seeds.