To Make Chicken

• 2 lbs chicken boneless skinless breasts or thighs, cut into 1–2” inch pieces

• 1 cup cornstarch

• 1/2 cup all-purpose flour

• 2 eggs

• 2 tablespoons oil canola or vegetable

• 1 tsp salt

• 1/2 tsp white pepper

• oil for frying

To Make Orange Sauce

• 1 cup orange juice

• 1 orange, zest of

• 3 tablespoons soy sauce

• 4 tablespoons rice wine vinegar

• 1/2 cup brown sugar

• 2 teaspoons sesame oil

• 1 tablespoon cornstarch

• 1 tablespoon green onions, sliced plus extra for garnish

To Stir-Fry

• 2 tablespoons oil canola or vegetable

• 1/2 cup dried whole red chili peppers

• 6 teaspoons red pepper flakes

• 1 tablespoon sesame oil

• 2 cloves garlic, minced

• optional: 1 tablespoon ginger, grated