Orange Chicken

Ingedients:

• 1 lb boneless skinless chicken thighs
• ¼ cup cornstarch
• ⅓ cup vegetable oil (will likely need more, this is for frying)

Orange Chicken Sauce:

• 1 cup freshly squeezed orange juice pulp removed (about 4 medium sized oranges) - can use tangerines. Need about 6
• 2 tbsp white vinegar or rice vinegar
• ¼ cup + 2 tbsp brown sugar (If you like your orange chicken very sweet, add 2 tbsp more)
• 2 tbsp soy sauce
• 2 tsp garlic minced
• ¼ tsp ginger powder or freshly grated ginger
• 1 tbsp cornstarch
• ½ tsp red chili flakes - optional if you prefer it spicy
• optional garnish: green onions, orange zest, sesame seeds

Instructions:

1. In a small bowl, combine sauce ingredients. Mix well and set aside.
2. Do not pat chicken thighs dry, some moisture is needed for the next step Slice thighs into bite size pieces, about 1.5 x 1.5-inch-wide pieces (about 6-8 pcs per thigh, depending on size).
3. Transfer pieces of chicken into a large bowl, followed by cornstarch. Mix to coat each piece evenly with tongs.
4. In a wok or large skillet on medium high heat, add vegetable oil. Allow oil to get hot.Tip: To test, insert a wooden chopstick into the oil and look for bubbles. If you see bubbles, the oil is hot.
5. Carefully lower coated chicken into oil and quickly spread apart. Once chicken is spread apart, do not touch or move the pieces around. Allow pieces to sear and form a golden crust, about 5-6 minutes on each side.
6. Once a golden crust has formed, flip chicken pieces over and cook on the other side until golden brown (about 10-12 minutes in total).Remove and transfer fried chicken onto a wire rack resting on a baking sheet or a plate lined with paper towels to drain off excess oil. Pour out any excess oil from pan.
7. In a pan set over medium high heat, pour sauce in. Stirring consistently until the sauce bubbles and thickens, about 2 minutes.
8. Mix in fried chicken until pieces are coated in sauce. Optional: garnish with green onions, grated orange zest and sesame seeds. Serve & enjoy!