Ingredients:

  • 1.5 lb chicken breast, cut into 1-inch cubes
  • 1/2 cup cornstarch
  • 1/4 cup potato starch
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp vegetable oil
  • 1/2 cup fresh orange juice
  • 1 tbsp orange zest
  • 1/4 cup brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp minced garlic
  • 1 tsp grated fresh ginger
  • 1 tbsp cornstarch
  • 1 tbsp water

Instructions:

  1. Pat the chicken cubes completely dry with paper towels. In a bowl, toss the chicken with salt, pepper, cornstarch, and potato starch. Shake off any excess powder.
  2. Heat vegetable oil over medium-high heat in a large non-stick skillet or wok. Once shimmering, add chicken in a single layer and fry for 3–4 minutes per side until golden brown. Transfer to a wire rack.
  3. Wipe excess oil from the pan. Combine orange juice, orange zest, brown sugar, soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat.
  4. Whisk together the cornstarch and water to create a slurry, then slowly stir it into the simmering sauce until it thickens into a glossy syrup.
  5. Toss the fried chicken back into the pan and stir rapidly for 60 seconds until every piece is fully coated in the glaze.