1. Prep the Chicken:

   • In a bowl, combine cornstarch, flour, garlic powder, salt, and pepper.

   • Dip each chicken piece into the beaten eggs, then coat with the flour mixture. Set aside.

2. Fry Until Crispy:

   • Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.

   • Fry chicken pieces in batches until golden and crispy (about 3–4 minutes per side).

   • Drain on a paper towel–lined plate.

3. Make the Sauce:

   • In a saucepan over medium heat, whisk together orange juice, zest, soy sauce, brown sugar, vinegar, garlic, ginger, and red pepper flakes.

   • Bring to a simmer.

   • Stir in the cornstarch slurry and cook for 2–3 minutes until thickened and glossy.

4. Toss & Coat:

   • Transfer the crispy chicken to a clean pan or bowl.

   • Pour the hot orange sauce over the chicken and toss to evenly coat.

5. Garnish & Serve:

   • Top with green onions, sesame seeds, and extra zest if desired.

   • Serve hot over steamed rice or noodles.

📝 Pro Tips & Notes

• Best Chicken Cuts: Thighs yield juicier bites, but breasts work great too.

• Double the Sauce: If you love extra saucy dishes, double the orange sauce ingredients.

• Make it Spicier: Add Sriracha or more red pepper flakes for extra heat.

• Crispy Finish: For ultra-crisp texture, flash-fry the coated chicken twice.

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or skillet to maintain crispiness.