1-Step 1: Make the Sauce Begin by combining 1 cup orange juice, 1/2 cup sugar, 2 tablespoons rice vinegar or white vinegar, 2 tablespoons soy sauce, 1/4 teaspoon ginger, 1/4 teaspoon garlic powder or 2 garlic cloves finely diced, and 1/2 teaspoon red chili flakes in a medium pot. Heat the mixture for 3 minutes over medium heat. In a small bowl, whisk 1 tablespoon cornstarch with a bit of water to make a smooth paste, then add it to the pot. Stir and cook for another 5 minutes until the sauce thickens. Once done, remove from heat and mix in the orange zest from 1 orange, then set it aside for later.

2-Step 2: Prepare the Chicken While the sauce rests, get the chicken ready. In a shallow dish, blend 1/3 cup flour, 1/3 cup cornstarch, and salt to taste. In another dish, whisk the 3 eggs. Take the 4 boneless skinless chicken breasts, cut them into bite-size pieces, and dip each piece into the eggs, letting the excess drip off. Then, coat them thoroughly in the flour-cornstarch mix and place them on a plate.

3-Step 3: Fry the Chicken Heat 2-3 inches of oil in a heavy-bottomed pot until it reaches 350 degrees Fahrenheit. Add the chicken pieces in batches to avoid crowding, frying for 2-3 minutes while turning them often until they’re golden brown and cooked through. Use a slotted spoon to remove them and drain on paper towels. This step gives that irresistible crispiness, so keep an eye on the temperature for the best outcome.

4-Step 4: Combine and Serve Put the drained chicken into a large bowl and pour the prepared sauce over it, tossing gently to coat everything evenly. If you like, save some sauce on the side for extra drizzling. Garnish with sliced green onions and a bit more orange zest, then serve right away. For a complete meal, pair it with rice or veggies as mentioned in the tips. If you’re into other chicken dishes, try this sweet and spicy crispy chicken recipe for a similar twist.