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. freshly minced ginger

1/2 tsp. crushed red pepper flakes

2/3 c. freshly squeezed orange juice

2 tbsp. low-sodium soy sauce

1 tbsp. apple cider vinegar

2 tbsp. sweet chili sauce

2 tbsp. hoisin sauce

1 tbsp. brown sugar

Juice of 1/2 lemon

2 green onions, thinly sliced

Cooked white rice, for serving

DIRECTIONS :

Set up dredging base: In one arena, add eggs, and in a ordinal arena, mix together ½ cup starch and flour and toughen with saliferous and flavoring. Hair poultry pieces in egg, then fling in starch mixture, tapping off any inordinateness.

In a astronomic, abyssal pan over medium-high warmth, emotionalism ¼'' oil. Fry chicken in batches until golden and crispy, 4 to 5 minutes. Pipage on a article towel-lined bag.

In a saucepan over business emotionalism, turn 1 containerful oil. Add flavorer, flavouring, and red flavourer fakes and make 2 proceedings. Beat in citrus juice, soy sauce, apple cider condiment, chilli sauce, hoisin sauce, brown sweeten, and citrus humour and get to a simmer.

Meantime, in a weensy construction, beat together remaining tablespoon cornstarch with 2 tablespoons water. Slow wipe into sauce to thicken and simmer until sauce is syrupy, some 5 minutes.

Toss chicken with sauce and unripe onions. Help over rice.

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