Orange Chicken

Instructions

1. In a mixing bowl, whisk together the flour, 1 cup cornstarch, salt, and pepper. In another bowl, beat the egg with cold water.
2. Dip the chicken pieces first into the egg mixture, then dredge in the flour mixture, ensuring each piece is well-coated. Set aside on a tray.
3. Heat vegetable oil in a large frying pan or wok over medium-high heat. Add enough oil to fill the pan about 1 inch deep, approximately 350°F. Carefully add the coated chicken pieces in batches, frying until golden brown and fully cooked, about 4-5 minutes per side.
4. Remove chicken from oil using tongs or a slotted spoon and drain on paper towels. Keep warm.
5. In a saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
6. Add orange juice, sugar, soy sauce, and rice vinegar to the pan. Stir until the sugar is dissolved, then bring to a simmer.
7. Slowly stir in the cornstarch-water mixture. Cook until the sauce thickens, about 2-3 minutes. Stir in the orange zest.
8. Add the fried chicken pieces into the sauce, tossing to coat evenly. Cook for an additional 2 minutes to ensure the chicken is heated through.
9. Serve the orange chicken garnished with sliced green onions and sesame seeds. A tip: serve with steamed rice or stir-fried vegetables for a complete meal.