Crispy Orange Chicken

Pat the chicken pieces dry with paper towels and season with salt and black pepper. Place the beaten eggs in one bowl and combine the cornstarch with the flour in another. Dip each chicken piece into the egg, then coat thoroughly in the cornstarch mixture.

Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F. Fry the chicken in batches for 5–6 minutes until golden brown, crispy, and cooked through. Transfer the cooked chicken to a wire rack or paper towel-lined plate while frying the remaining batches.

In a saucepan over medium heat, combine the orange juice, orange zest, soy sauce, brown sugar, rice vinegar, garlic, and ginger. Bring the mixture to a gentle simmer. Mix the cornstarch with the water until smooth, then whisk it into the sauce. Continue cooking for 2–3 minutes until the sauce becomes thick, glossy, and coats the back of a spoon.

Add the crispy chicken to the saucepan and gently toss until every piece is evenly coated with the orange sauce. Cook for another minute so the sauce clings to the chicken, then remove from the heat.

Transfer the orange chicken to a serving platter and garnish with sesame seeds and sliced green onions if desired. Serve immediately with steamed jasmine rice, fried rice, or stir-fried vegetables.