Orange Chicken

Steps

1. Prepare the orange sauce: In a medium bowl, whisk together the orange zest, orange juice, soy sauce, water, rice vinegar, cornstarch, sesame seed oil, and sugar. Set this mixture aside.
2. Prepare the chicken: Cut chicken thighs into approximately 1-inch cubes. In a bowl, whisk together the eggs, salt, and black pepper, then add the chicken and stir to coat.
3. In a separate bowl, mix together flour and cornstarch. Using a slotted spoon or tongs, remove the chicken from the egg mixture, allowing excess egg to drip off, and then transfer it to the flour mixture to coat thoroughly.
4. Fry the chicken: Heat vegetable oil in a large skillet over medium-high heat until it reaches about 350°F. To test the oil, sprinkle in some flour; it should fizzle if hot enough.
5. Fry the chicken in two batches, cooking for 3 to 4 minutes on each side until golden brown and cooked through, totaling about 6 to 8 minutes. Remove the fried chicken and place it on a paper towel-lined plate to drain the excess oil.
6. Simmer the chicken in the sauce: Discard the hot oil from the skillet and wipe it clean. Add a tablespoon of fresh oil, then sauté the chopped garlic and shallots for about a minute. Pour in the prepared orange sauce and let it simmer until thickened.
7. Once the sauce is bubbling, add the fried chicken and toss to coat. Allow it to simmer for an additional minute or two until the sauce clings to the chicken. Serve the orange chicken over cooked rice, garnished with sliced scallions and sesame seeds.
8. Leftovers: Store leftover orange chicken in the fridge for up to 5 days. Reheat in a skillet with a splash of water over low heat. You can freeze for up to 3 months, ensuring to thaw before reheating to prevent clumping.