1. Prepare the Chicken:
- Season the chicken pieces with salt and pepper.
- Dredge the chicken pieces in flour, dip into the beaten eggs, and then coat with cornstarch.
- Heat the vegetable oil in a deep fryer or large skillet to 350°F (175°C). Fry the chicken pieces in batches until golden brown and cooked through, about 3-4 minutes. Drain on paper towels.
2. Make the Orange Sauce:
- In a saucepan over medium heat, combine the orange juice, soy sauce, brown sugar, orange zest, garlic, ginger, and sesame oil. Bring to a simmer.
- Add the rice vinegar and the cornstarch slurry to the saucepan. Stir continuously until the sauce thickens, about 2 minutes. If desired, add red chili flakes for some heat.
3. Combine Chicken and Sauce:
- In a large bowl, toss the fried chicken with the orange sauce until evenly coated.
4. Serve:
- Serve the Orange Chicken hot, garnished with sesame seeds and sliced green onions if desired.
- Accompany with steamed rice or vegetables for a complete meal.
Visual Guide:
- Step 1: [Image of chicken being prepared for frying]
- Step 2: [Image of sauce ingredients and cooking process]
- Step 3: [Image of chicken being coated in orange sauce]
- Step 4: [Image of the final dish, plated and garnished]
Serving Suggestions:
- A side of steamed broccoli or a mixed vegetable stir-fry complements the dish well, adding color and nutrition.
- For a lower-carb option, serve with cauliflower rice.
Tips for Perfection:
- Frying Chicken: Ensure the oil is hot enough before frying the chicken to achieve a crispy exterior without absorbing too much oil.
- Sauce Consistency: Adjust the thickness of the sauce by varying the amount of cornstarch slurry according to your preference.
- Fresh Ingredients: Using freshly squeezed orange juice and fresh ginger will significantly enhance the flavor of the sauce.
By following these detailed steps, you’ll create a vibrant and tasty Orange Chicken dish that rivals your favorite takeout, complete with the satisfaction of having made it yourself.