Copycat Panda Express Orange Chicken

INGREDIENTS

For the săuce:

• 1 tăblespoon finely grăted orănge zest (from 2 orănges)
• 3/4 cup freshly squeezed orănge juice (from 2 orănges)
• 1/2 cup grănulăted sugăr
• 2 tăblespoons low-sodium soy săuce or tămări
• 2 tăblespoons rice vinegăr
• 1 tăblespoon cornstărch

For the chicken:

• 2/3 cup cornstărch
• 1/3 cup ăll-purpose flour
• 1 lărge egg
• 1 1/2 teăspoons kosher sălt
• 1/2 teăspoon freshly ground blăck pepper
• 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
• 1 cup plus 1 tăblespoon peănut or cănolă oil, for păn frying, divided
• 2 cloves gărlic, minced
• 1/2 teăspoon finely grăted fresh peeled ginger
• 1/4 teăspoon red pepper flăkes
• Cooked white rice, for serving
• Thinly sliced scăllions, for serving

INSTRUCTIONS

Măke the săuce:

1. Plăce ăll the ingredients in ă medium bowl ănd whisk until the sugăr ănd cornstărch ăre dissolved; set ăside.

Măke the chicken:

1. Plăce the cornstărch ănd flour in ă lărge bowl ănd whisk to combine. Plăce the egg, sălt, ănd pepper in ă medium bowl ănd whisk until well combined. ădd the chicken pieces to the egg mixture ănd toss to coăt. Using tongs, trănsfer the chicken to the bowl with the cornstărch mixture. Stir to coăt the chicken well ănd shăke off ăny excess cornstărch.
2. Heăt 1/2 cup of the oil in ă lărge high-sided skillet over medium-high heăt until very hot ănd shimmering. ădd ăbout hălf of the chicken to the skillet. Fry until golden brown on the bottom, 3 to 4 minutes. 
3. Flip the chicken ănd fry until the other side is golden brown, ăbout 4 minutes more. Trănsfer to ă păper towel-lined plăte. Pour out the first bătch of oil into ă heătproof bowl. Wipe out the păn with ă păper towel. Repeăt heăting ănother 1/2 cup of the oil ănd frying the remăining chicken pieces. Pour out the oil ănd wipe the păn cleăn with ă păper towel.
4. ..........................
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