A revamped take on the classic orange chicken, this recipe offers a balance of tangy and sweet flavors with a crispy texture.
Combine the marinade ingredients in a mixing bowl.
Ensure the chicken is evenly coated for maximum flavor.
Place the chicken pieces in a zip-lock bag and pour in the marinade. Refrigerate for 1 hour.
Turn the bag occasionally to ensure even marination.
Mix the sauce ingredients in a saucepan and bring to a boil. Simmer until slightly thickened.
Stir constantly to prevent the sauce from burning.
Dip the marinated chicken pieces in beaten egg, then coat with cornstarch.
Press the chicken lightly to ensure the coating sticks.
Heat oil in a skillet and fry the chicken pieces until golden and crispy.
Fry in small batches to maintain oil temperature.
Toss the fried chicken in the prepared sauce until evenly coated.
Ensure the sauce is warm for better coating.
Garnish with scallions and sesame seeds before serving.
Serve immediately for the best texture and flavor.
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