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Crispy chicken morsels are coated in a sticky, citrus-infused sauce with a hint of ginger and garlic. A family favorite that rivals takeout, this dish delivers bold flavor and protein in every bite.
Cut the chicken breast into 1-inch pieces. Pat dry to remove excess moisture for crispier frying.
In one bowl, whisk together the eggs. In a second bowl, mix cornstarch and flour.
Dip chicken pieces into the egg, then dredge evenly in the cornstarch-flour mixture. Shake off excess coating.
Heat vegetable oil over medium-high heat in a large skillet. Fry the chicken pieces in batches (don't overcrowd) for 3-4 minutes per side until golden and cooked through. Drain on a paper towel–lined plate.
In another skillet, combine orange juice, soy sauce, rice vinegar, brown sugar, garlic, ginger, orange zest, and red pepper flakes. Bring to a simmer over medium heat, stirring until sugar dissolves.
Mix 1 tbsp cornstarch with 2 tbsp water until smooth. Add this slurry to the sauce, stirring constantly until the sauce thickens and turns glossy (about 2 minutes).
Add fried chicken to the skillet with sauce. Toss to coat all pieces thoroughly for 1-2 minutes over low heat.
Serve immediately, garnished with extra orange zest or sliced green onion if desired.
