Chinese Orange Chicken

1. Make the orange sauce: whisk together the orange zest and juice, soy sauce, water, rice vinegar, sesame oil and sugar in a medium bowl and set aside.
2. Cut the chicken into about 1-inch cubes. Whisk the eggs with the salt and pepper in a bowl, add the chicken, and stir together. In a separate bowl, whisk together the flour and cornstarch. Lift the chicken from the egg with a slotted spoon, letting the excess drain off, then toss in the cornstarch mixture to coat well.
3. Add the oil to a large 10- to 12-inch skillet and heat over medium-high to 350°F (a sprinkle of flour should fizzle immediately).
4. Fry the chicken in two batches for 3 to 4 minutes, then flip and cook until cooked through, another 3 to 4 minutes (about 6 to 8 minutes total). Drain on a paper-towel-lined plate, and repeat until all the chicken is cooked.
5. Pour out the hot oil and wipe the pan clean, then add a fresh tablespoon of oil with the chopped garlic and shallot and cook for a minute. Add the sauce and simmer until it starts to thicken.
6. Once lightly bubbling, add the fried chicken and toss to coat, letting it simmer for a minute or two more as the sauce thickens and sticks. Serve over white rice, garnished with sesame seeds and scallions.

Tips from the ZestyPlate Kitchen

• Use thigh meat for the juiciest result, and coat it well in cornstarch for proper crunch.
• Fry in batches to keep the oil hot, otherwise the chicken steams instead of crisping.
• Reduce the sauce until it's glossy and clingy before the chicken goes anywhere near it.
• Toss the fried chicken through the sauce at the very last moment so it stays crisp.