2 lb boneless, skinless chicken thighs or chicken breast, cut into small cubes
1 tablespoon salt
1 teaspoon white pepper
3/4 cup cornstarch
2 cups flour
1 cup water
1 1/2 tablespoons oil
3 cups oil (for frying)
1 tablespoon oil
1/4 teaspoon chili flake
1 tablespoon garlic, minced
1/2 teaspoon ginger, minced
1/4 cup sugar
1/4 cup brown sugar
1/2 cup orange juice
1/8 cup white distilled vinegar
2 tablespoons soy sauce
2 tablespoons water
2 tablespoons cornstarch
1 teaspoon sesame oil
1 tablespoon sesame seeds
In a mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.
Add the egg, water, and oil and whisk until it looks like pancake batter.
Add the chicken to the batter and refrigerate covered at least 30 minutes.
Heat oil in a pan for frying. Add the chicken and cook for 5-6 minutes until lightly golden brown.
Remove the chicken from the pan and transfer to a paper towel-lined plate.
Heat oil in a medium saucepan, once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.
Add the both sugars and stir to combine. Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.
Add in the vinegar and soy sauce, stir to combine.
In a separate small bowl mix cornstarch and water together and whisk to combine. Add to the pan and stir.
Continue to cook the sauce until maple syrup consistency is achieved.
Add in the fried chicken and stir until completely coated in the sauce.
Top with sesame oil and sesame seeds.