1-First Step: Prepare the orange sauce base In a medium pot, combine 1 cup orange juice, 1/2 cup sugar, 2 tablespoons rice vinegar or white vinegar, 2 tablespoons soy sauce, 1/4 teaspoon ginger, 1/4 teaspoon garlic powder (or 2 finely diced garlic cloves), and 1/2 teaspoon red chili flakes. Heat the mixture for about 3 minutes. Stir occasionally so the sugar dissolves smoothly.

2-Second Step: Thicken the sauce Mix 1 tablespoon cornstarch with 2 tablespoons water to make a paste. Whisk the paste into the pot, then cook for about 5 minutes until the sauce thickens. Remove from heat and stir in orange zest from 1 orange.

3-Third Step: Set up the chicken dredging stations For the crispy coating, mix 1/3 cup flour, 1/3 cup cornstarch, and salt in a shallow dish. In a second shallow dish, whisk 3 eggs until smooth.

4-Fourth Step: Coat the chicken for maximum crunch Dip chicken pieces first in the egg mixture, then coat them with the flour-cornstarch mixture. Set the coated chicken aside while you heat the oil. This short wait helps the coating stick.

5-Final Step: Fry, toss, and garnish Heat 2 to 3 inches of oil in a heavy-bottomed pot to 350°F. Use a thermometer if you have one, because temperature is key for crispiness. Fry the chicken in batches for 2 to 3 minutes each, turning often until golden brown. Drain on paper towels. Toss the fried chicken with the sauce. You can reserve some sauce for serving with rice if you’d like. Finish with green onions and additional orange zest for garnish.