Hot Orange Chicken (Print Version)

# Ingredients:

→ For the Crunchy Chicken

01 - Cut 2 pounds of boneless chicken (breasts or thighs both work) into small, easy-to-bite pieces.
02 - A single cup of cornstarch.
03 - Half a cup of plain, all-purpose flour.
04 - Two big eggs.
05 - 2 tbsp of vegetable or canola oil, with more set aside for frying.
06 - 1 teaspoon of salt.
07 - A half teaspoon of mild white pepper.

→ For the Bold Orange Sauce

08 - One whole cup of freshly squeezed orange juice.
09 - The zest from a full orange.
10 - 3 tbsp of soy sauce.
11 - 4 tbsp of rice vinegar (a touch tangy).
12 - Half a cup of tightly packed brown sugar.
13 - 2 tsp sesame oil, toasted for extra aroma.
14 - 1 tbsp of cornstarch to help thicken it all up.
15 - A tablespoon of thinly sliced green onions; save more for sprinkling on top.

→ For the Fiery Stir-Fry Flavor

16 - 2 tbsp vegetable or canola oil.
17 - Start with half a cup of dried red chili peppers—you can tone it down or turn it up as you want.
18 - A maximum of 6 teaspoons of red chili flakes, unless you'd rather go easy and add just a little.
19 - A tablespoon of sesame oil.
20 - Two finely chopped cloves of garlic.
21 - Fresh grated ginger (just a tablespoon adds an incredible boost) — it's not a must, though.

# Instructions:

01 - Pour the orange juice, zest, soy sauce, vinegar, sesame oil, and brown sugar into a bowl. Toss in the cornstarch and green onion slices and stir like crazy until it all becomes a smooth mix. This sauce is full of flavor, so save it—you're adding it later!
02 - Grab a wide, flat dish (pie plates are great for this) and combine flour, cornstarch, salt, and pepper. Meanwhile, whisk the eggs in a different bowl with the oil—you'll notice this mix makes the coating stick better to the chicken.
03 - Fill a wok, deep skillet, or heavy-bottomed pan with around 2 inches of oil. Aim for 375°F. If you're unsure, toss in a small batter bit—it'll float and sizzle right away if the oil's good to go.
04 - Start prepping the chicken in batches before frying. Dip small pieces into your egg mix to coat fully first, then press them into the flour and cornstarch mixture. To keep them crispy later, shake off any extra coating.
05 - Drop coated chicken pieces gently into your hot oil but only in small groups or the temperature might drop. Let them cook around 3 minutes, then use a slotted spoon to pull them out and set them on a wire rack layered with paper towels.
06 - Once your chicken's done, heat up 2 spoons of fresh oil in a big skillet or wok at medium-high. Throw in chili flakes and dried red peppers, stirring quickly, but don't let them burn—it only takes 15 sec, and your kitchen smells awesome.
07 - Add sesame oil for that nutty flavor, then garlic and ginger. Stir for about 15 seconds but don't let it brown—it should smell amazing and add depth to your dish.
08 - Before pouring, stir the sauce since the cornstarch may have settled. Let it bubble and begin turning thick and shiny, then add that crispy chicken into the skillet. Keep the pan moving so every bit gets a good coat.
09 - Quickly toss everything together for a minute more. The chicken should still be crispy but warmed through. Spoon it over white rice, scatter green onion garnishes on top for flavor and color, then enjoy while it's piping hot!

# Notes:

01 - This version has strong spice! If you'd prefer a gentler heat, cut back to 1-2 tsp of chili flakes and reduce the dried chilies.
02 - Check Asian grocery stores for Sichuan dried chilies—they've got a unique, memorable flavor that regular chilies don't have.
03 - Keep the sauce separate until serving; this keeps the chicken extra crispy instead of soft.
04 - Pop leftovers in the fridge for three days max. Just a heads-up—the crispy texture won't come back after reheating.

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