Sticky Orange Chicken

Step 1

Set up dredging station: In one bowl, add eggs, and in a second bowl, mix together

Step 2

½ cup cornstarch and

Step 3

flour and season with salt and pepper. Coat chicken

Step 4

pieces in egg, then toss in cornstarch mixture, tapping

Step 5

off any excess. In a large, deep skillet over medium-high heat, heat ¼'' oil. Fry chicken in batches until golden and crispy,

Step 6

4 to 5 minutes. Drain on a paper towel-lined plate. In a saucepan over medium heat, heat 1 tablespoon

Step 7

oil. Add garlic, ginger, and red pepper flakes and cook

Step 8

2 minutes. Whisk in orange juice, soy sauce, apple

Step 9

cider vinegar, chili sauce, hoisin sauce, brown sugar,

Step 10

and lemon juice and bring to a simmer. Meanwhile, in a small bowl, whisk together remaining

Step 11

tablespoon cornstarch with 2 tablespoons water.

Step 12

Slowly whisk into sauce to thicken and simmer until

Step 13

sauce is syrupy, about 5 minutes. Toss chicken with sauce and green onions. Serve

Step 14

over rice.