Sticky Orange Chicken

INGREDIENTS:

• 2 large eggs, beaten
• 1/2 c. plus 1 tbsp. cornstarch, divided
• 1/4 c. all-purpose flour
• kosher salt
• Freshly ground black pepper
• 2 lb. 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 c. freshly squeezed orange juice
• 2 tbsp. soy sauce
• 1 tbsp. apple cider vinegar
• 1 tbsp. sweet chili sauce
• 1 tbsp. brown sugar
• 2 green onions, chopped
• cooked white rice, for serving
• DIRECTIONS:
• 1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Toss chicken with sauce and green onions. Serve over white rice.