Recipe Details

Ingredients

• 2 

  large eggs

• 1/4 c. 

  all-purpose flour

• 1/2 c. 

  plus 1 tbsp. cornstarch, divided

• Kosher salt

• Freshly ground black pepper

• 2 lb. 

  boneless, skinless chicken breasts, cut into 1" pieces

• 1 tbsp. 

  canola oil, plus more for frying

• 2 

  cloves garlic, finely chopped

• 1/2 tsp. 

  finely chopped peeled ginger

• 1/2 tsp. 

  crushed red pepper flakes

• 2/3 c. 

  fresh orange juice

• 2 tbsp. 

  hoisin sauce

• 2 tbsp. 

  reduced-sodium soy sauce

• 2 tbsp. 

  sweet chili sauce

• 1 tbsp. 

  apple cider vinegar

• 1 tbsp. 

  brown sugar

• Juice of 1/2 lemon

• 2 

  scallions, thinly sliced

• Cooked white rice, for serving

Description

1. Step 1In a shallow bowl, beat eggs until blended. In another shallow bowl, mix flour and 1/2 cup cornstarch; season with salt and black pepper. Coat chicken in egg, then toss in flour mixture, tapping off any excess.
2. Step 2Into a large, deep skillet, pour oil to a depth of 1/4". Heat until shimmering and a piece of chicken sizzles when added. Working in batches, fry chicken until golden brown and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate.
3. Step 3In a medium saucepan over medium heat, heat 1 tablespoon oil. Add garlic, ginger, and red pepper and cook, stirring, until fragrant, about 2 minutes. Whisk in orange juice, hoisin sauce, soy sauce, chili sauce, vinegar, brown sugar, and lemon juice and bring to a simmer.
4. Step 4Meanwhile, in a small bowl, whisk remaining 1 tablespoon cornstarch with 2 tablespoons water. Slowly whisk into sauce to thicken and simmer, stirring occasionally, until sauce is syrupy, about 5 minutes.
5. Step 5Transfer chicken to a platter. Add sauce, toss to combine, and top with scallions. Serve over rice.