Chinese Orange Chicken

Make the orange sauce: In a medium bowl, whisk together the zest of one orange, fresh orange juice, soy sauce, water, rice vinegar, cornstarch, sesame seed oil, and sugar until smooth. Set this vibrant sauce aside to allow the flavors to meld. Prep the chicken: Cut the chicken thighs into roughly 1-inch cubes for even cooking. Crack the eggs into a bowl and whisk in salt and black pepper, creating a seasoned egg wash. Add the chicken pieces to this mixture and stir to coat completely. In a separate bowl, combine the all-purpose flour and cornstarch thoroughly. Using a slotted spoon or tongs, lift each chicken piece out of the egg wash, letting excess drip off, then dredge thoroughly in the flour-cornstarch mixture, ensuring every piece is well coated for that perfect crispy texture. Fry the chicken: Pour vegetable oil into a large 10- to 12-inch skillet and heat over medium-high until it reaches about 350°F (use a thermometer or sprinkle a pinch of flour into the oil; it should sizzle immediately). Carefully fry the chicken pieces in two batches—don't overcrowd the pan, even if the oil doesn't cover the chicken fully. Cook each side for 3 to 4 minutes until golden and cooked through, turning to ensure even frying. Total frying time should be around 6 to 8 minutes per batch. When done, transfer the chicken pieces onto paper towel-lined plates to drain excess oil. Simmer the chicken in the sauce: Discard the hot oil from the pan and wipe it clean. Add a fresh tablespoon of oil, then sauté the chopped garlic and shallots for about a minute until fragrant. Pour in the prepared orange sauce and let it simmer gently until it begins to thicken. Once the sauce is bubbling lightly, add in the fried chicken pieces and toss them to coat evenly, allowing the sauce to cling deliciously to each piece. Let everything simmer together for an additional minute or two to intensify the flavors. Serve your orange chicken piping hot over freshly cooked white rice, garnished with a sprinkle of toasted sesame seeds and chopped scallions for a wonderful visual and flavorful finish. Tips: - For extra crispiness, ensure the oil stays hot throughout frying. - Avoid overcrowding the pan to keep the chicken from steaming. - Leftovers can be stored in the fridge for up to 5 days and reheat gently in a skillet with a splash of water. Freeze for up to 3 months, thaw before reheating to maintain crispiness.