Ingredients

• Sauce
• 1/3 cup brown sugar
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup chicken stock
• 1/4 cup orange juice
• 2 tablespoons shaoxing wine
• 1 tablespoon thick soy sauce
• 1 teaspoon orange zest
• 1 tablespoon cornstarch
• Chicken
• 1 lb chicken breast or thighs, boneless and skinless
• 1 egg
• 2 tablespoons soy sauce
• 2 tablespoons shaoxing wine
• 4 pieces orange peel (2-inch sections)
• 1/2 cup cornstarch
• 2 inches vegetable oil for deep frying (2-3 cups)
• To Finish
• 2 teaspoons oil
• 1 tablespoon minced garlic
• 1 tablespoon thinly sliced green onion bottoms
• 1 teaspoons minced fresh ginger
• 1/2 teaspoon red pepper flakes
• 1 teaspoon toasted sesame seed oil
• 1/4 cup sliced green onions for garnish

Instructions

1. To make the sauce, stir together chicken stock and cornstarch until no lumps remain. Add soy sauce, rice vinegar, shaoxing wine, brown sugar, orange juice, and zest. Set aside.
2. Whisk together egg, soy sauce, and shaoxing wine in a large shallow bowl. Add chicken to the mixture, ensuring it's thoroughly coated, and marinate for 20 minutes, covered.
3. Spread corn starch evenly across a large baking tray. Transfer the marinated chicken onto corn starch, ensuring every piece is coated, discard marinade.
4. Heat oil in a large wok, pan, or skillet over medium-high heat until it reaches a temperature of 325°F (165°C). Shake excess corn starch from the chicken and fry them in batches, arranging them in a single layer. Cook for approximately 5-6 minutes, turning halfway through, until the chicken turns golden brown and is fully cooked.
5. Place the fried chicken on a plate lined with paper towels to drain excess oil. Dispose of the oil and reserve about 2 teaspoons to finish.
6. Add garlic, ginger, and minced scallions to cook over medium heat until aromatic and soft, about 3 minutes.
7. Stir the sauce mixture and add it to the skillet, scraping up any sugar or starch from the bottom. Add the orange peels and stir until the sauce boils and thickens.
8. Add sesame oil and chicken to the skillet, tossing to coat evenly.
9. Serve immediately, garnished with sliced green onions if desired.

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