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2 pounds boneless skinless chicken thighs (cut into bite-sized pieces)

1 teaspoons salt

1 teaspoon black pepper

2 tablespoons soy sauce ((for GF, use GF soy sauce or tamari))

¼ teaspoon baking soda

2 eggs

⅓ cup cornstarch

2 tablespoons water

1 tablespoon all-purpose flour ((for GF, use GF flour or cornstarch))

Neutral cooking oil (for frying)

1 tablespoon garlic (minced)

1 teaspoon ginger (minced)

1-2 teaspoon red pepper flakes (adjust to spice preference)

1 cup orange juice

Zest of ½ orange

⅓ cup soy sauce ((for GF, use GF soy sauce or tamari sauce))

⅓ cup rice vinegar

½ cup brown sugar

1 tablespoon hoisin sauce ((for GF, check the label to make sure it's Gluten-Free))

2 tablespoon cornstarch (+ 3 tablespoons of water (for the slurry))

Water or more orange juice (if needed)

Scallions (roughly chopped)

Toasted white sesame seeds

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1. In a large bowl, combine chicken with salt, black pepper, soy sauce, and baking soda. Toss well and let sit for 10–15 minutes.

2. Add the eggs and water and mix until evenly coated.

3. In a separate small bowl, combine the cornstarch and flour. Pour over the chicken, coating every piece to ensure it adheres well. It will be a very wet coating.

4. Heat about ½ inch of neutral oil in a 12” cast iron skillet over medium-high heat until the oil reaches at least 350 degrees.

5. Working in batches, let some of the coating drip off the chicken, placing one piece at a time into the oil and fry the chicken for 7-10 minutes, or until golden brown and crispy. Make sure to constantly move the chicken around and flip to ensure even frying. Transfer to a paper towel-lined plate.

6. FOR EXTRA CRISPY CHICKEN: After letting the first round of fried chicken rest for 5 minutes, fry the chicken again for 2-3 minutes, then transfer to a paper towel-lined plate once more to crisp even more.

7. Carefully remove all of the oil from the skillet, wiping up the residual cornstarch/flour coating from the bottom using tongs and a folded paper towel. Don’t try to clean it with your hand! Return 2 tablespoons of oil to the pan and heat to medium-high once more.

8. Add garlic, ginger, and chili flakes. Sauté for about 30 seconds to 1 minute, until fragrant.

9. Stir in orange juice, orange zest, soy sauce, brown sugar, rice vinegar, and hoisin sauce and cook until brown sugar has dissolved. Bring to a small simmer.

10. Stir in the cornstarch slurry and simmer for 2–3 minutes, until it just begins to thicken and start to turn glossy. It should coat the back of a spoon but still be pourable. If the sauce is too thick, add a splash of orange juice or water to thin it out. Turn off the heat.

11. Add the crispy chicken back to the skillet and toss until fully coated in the sauce. Serve alongside steamed broccoli and over hot white rice. Garnish with chopped scallions and toasted white sesame seeds.

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Can I air fry the chicken?

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Yes. Spray the coated chicken lightly with oil and air fry at 400°F for 12-15 minutes, flipping halfway through. The texture won't be identical to deep frying, but it still turns out crispy and delicious.