Instructions

• Pat the 1 pound boneless, skinless chicken breasts dry and cut into bite-sized pieces. Season the pieces with salt and pepper to taste.
• Place the 2 large beaten eggs in a shallow bowl. In a separate shallow bowl, combine 1/2 cup all-purpose flour and 1/3 cup cornstarch.
• Working in small batches, dip each chicken piece into the beaten eggs, then dredge thoroughly in the flour-and-cornstarch mixture, pressing the coating onto the chicken so it adheres. Place coated pieces on a plate while you heat the oil.
• Heat vegetable oil in a deep-fryer or large, heavy skillet until it reaches 350°F (175°C). The oil should be hot enough that a coated piece sizzles and floats immediately when added.
• Fry the chicken in batches so the pieces do not overcrowd the fryer or pan. Fry each batch until golden brown and crispy, about 3–5 minutes per batch. Use a slotted spoon or tongs to turn pieces as needed for even browning.
• Transfer fried chicken to a paper-towel–lined plate or rack to drain while you make the sauce (keep chicken warm and fry remaining batches as needed).
• In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 2 cloves minced garlic and 2 teaspoons minced fresh ginger and sauté just until fragrant, about 30 seconds to 1 minute—do not let them brown.
• Add 3/4 cup fresh orange juice, the zest of 1 orange, 1/4 cup granulated sugar, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, and 1/4 teaspoon red chili flakes (if using). Bring the mixture to a gentle simmer over medium heat.
• In a small bowl, dissolve 2 tablespoons cornstarch in 2 tablespoons water to make a smooth slurry. Whisk the slurry into the simmering sauce and cook, stirring, until the sauce thickens and becomes glossy, about 1–2 minutes.
• Add the fried chicken to the saucepan (or pour the sauce over the chicken in a large bowl) and toss gently to coat every piece evenly. Heat together for about 30 seconds to 1 minute to rewarm the chicken and set the sauce.
• Serve immediately.