Sticky Orange Chicken

Total time: 0:30. Prep: 0:15. Level: Easy. Serves: 4.

⏱️ Prep: 15 min

Ingredients

2		large eggs, beaten
1/2 cup plus 1 tbsp		cornstarch, divided
1/4 cup		all-purpose flour
—		kosher salt
—		freshly ground black pepper
2 lb	905 g	boneless skinless chicken breasts, cut into 1" pieces
—		canola oil
2 cloves		garlic, minced
1/2 tsp		minced ginger
1/2 tsp		red chili flakes
2/3 cup		freshly squeezed orange juice
2 tbsp	30 ml	soy sauce
1 tbsp	15 ml	apple cider vinegar
1 tbsp	15 ml	sweet chili sauce
1 tbsp	15 ml	brown sugar
2		green onions, chopped
—		cooked white rice, for serving

Set up dredging station: In one bowl add eggs, and in a second bowl mix together 1/2 cup cornstarch, flour, salt, and pepper. Coat chicken pieces in egg, then toss in cornstarch mixture, making sure to tap off any excess.
In a large, deep skillet over medium-high heat, heat 1/4" oil. Once oil is shimmering, fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on paper towels.
In a small saucepan over medium heat, heat 1 tablespoon canola oil. Add garlic, ginger, and chili flakes and cook until fragrant, about 2 minutes. Whisk in orange juice, soy sauce, apple cider vinegar, chili sauce, and brown sugar. Bring to a simmer.
Meanwhile, in a small bowl, make cornstarch slurry: Mix remaining tablespoon cornstarch with 2 tablespoons water. Slowly whisk slurry into sauce to thicken, and bring back to a simmer. Once sauce starts to look syrupy, about 5 minutes, remove from heat.
Toss chicken with sauce and green onions. Serve over white rice.