Ingredients

Method

1. 1

   In a bowl, combine the chicken pieces, eggs, garlic powder, and black pepper. Mix thoroughly to coat the chicken.

2. 2

   In a large resealable plastic bag, combine the all-purpose flour, cornstarch, and another tablespoon of garlic powder and black pepper.

3. 3

   Add the marinated chicken pieces to the bag, seal it, and shake well until each piece is evenly coated with the flour mixture.

4. 4

   Heat the cooking oil in a wok to 350°F (175°C). Carefully add the coated chicken pieces to the hot oil in batches.

5. 5

   Fry the chicken for 4-5 minutes, or until golden brown and cooked through. Remove with a slotted spoon and drain on a paper towel-lined plate. Double fry for extra crispiness if desired.

6. 6

   To make the sauce, carefully remove most of the oil from the wok, leaving about a tablespoon. Heat the remaining oil and sauté the minced garlic until fragrant.

7. 7

   Pour in the orange juice, chicken broth, soy sauce, and rice vinegar. Bring to a simmer.

8. 8

   Add the orange zest and sugar, stirring until the sugar dissolves.

9. 9

   Pour in the cornstarch slurry while stirring continuously to thicken the sauce.

10. 10

    Return the fried chicken to the wok and toss to coat evenly in the orange sauce.

11. 11

    Sprinkle with sesame seeds.

12. 12

    Serve the orange chicken over the prepared fried rice.