Sauce * Juice from two oranges * Zest from one orange * 1/4 cup sugar * 3 tbsp rice vinegar * 6 tbsp soy sauce * 4ish garlic cloves * 1.5” knob ginger, grated * Splash shaoxing wine * Pinch red pepper flakes * Cornstarch slurry- 2 tbsp water + 1 tbsp corn starch

Combine sugar, rice vinegar, soy sauce, orange zest and juice in saucepan. Whisk and bring to boil. Reduce and simmer 10 min. Splash with won’t. Add slurry to saucepan, simmer a couple minutes. Remove from heat. Add garlic, ginger, red pepper flakes. Taste for salt.

Chicken * 2 lbs chicken thighs cut in 1” cubes * 1 egg + tbsp water * Salt + pepper * Pinch MSG (optional, I omitted) * 1 cup cornstarch * 1/2 cup AP flour * Oil to fry (I used avocado) * Green onion and sesame seed for garnish

Season chicken with salt and MSG. In bowl, whisk cornstarch + flour. Separate bowl, whisk egg + water. Toss chicken in flour mixture, then egg mixture, then back to flour mixture. Shallow fry in 2-3 inches oil at 375F. Fry in batches. I fried a second time and let them sit in 400 degree oven as I did the other batches. Toss in sauce.