Orange Chicken

First, prepare the sauce. In a measuring cup or bowl, combine orange zest, orange juice, sugar, ketchup, white vinegar, and 1 tablespoon of cornstarch. Whisk until smooth and set aside.

Cut the chicken thighs into uniform, bite-sized pieces.

In a large bowl, combine the chicken pieces with salt, baking soda, and water. Mix with your hands until the water is fully absorbed by the chicken.

Add the eggs to the chicken and mix well. Then, add 1/2 cup of cornstarch and 2 tablespoons of oil, and mix until a smooth batter coats each piece of chicken.

Heat a generous amount of vegetable oil in a wok or deep pot to about 350°F (175°C). Carefully add the battered chicken in batches for the first fry, cooking until lightly golden but not fully browned. Remove with a spider strainer.

Increase the oil temperature slightly. Fry the chicken a second time until it's deep golden brown and extra crispy. Remove and drain on a wire rack or paper towels.

In a clean wok over medium heat, add a little oil and stir-fry the minced garlic, sliced white parts of the green onions, red pepper flakes, and whole dried peppers until fragrant, about 30 seconds.

Give the orange sauce a final whisk and pour it into the wok. Cook, stirring constantly, until the sauce bubbles and thickens.

Add the double-fried chicken to the wok and toss quickly to coat every piece in the glossy sauce.

Serve immediately, garnished with the sliced green parts of the green onions.