Ingredients
2lbchicken thighs,boneless, skinless
1tbspsalt
1tspwhite pepper
1cupcornstarch
3cupsflour
1egg
1½cupswater
2tbspoil
6cupsoil,for frying
1tbspoil
¼tspchili flake
1tbspgarlic,minced
½tspginger,minced
¼cupsugar
¼cupbrown sugar
¼cuporange juice
¼cupwhite vinegar,distilled
2tbspsoy sauce
2tbspwater
2tbspcornstarch
1tspsesame oil
Preparation
On a cutting board, cut the chicken into 1×1-inch cubes and set aside.
In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.
Add the egg, water, and oil until it reaches the consistency of the pancake batter.
Add the chicken to the batter and refrigerate for at least 30 minutes.
Heat oil in a wok or heavy bottom pan to 350 degrees F.
Gently add the chicken and cook for 5 to 6 minutes until lightly golden brown.
Remove the chicken from the pan and transfer to a paper towel-lined plate.
Set a heavy-bottomed pot over medium on high heat and add the oil.
Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.
Add the sugar and brown sugar, and stir to combine.
Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.
Add in the vinegar and soy sauce, and stir to combine.
Add the cornstarch and water together and whisk to combine. Add to the pan and stir.
Continue to cook the sauce until maple syrup consistency is achieved.
Add in the fried chicken and stir until completely coated in the sauce.
Top with sesame oil.
Enjoy!
