Crispy, golden bites of battered chicken thigh get tossed in a glossy, sweet-tangy orange sauce built from fresh orange juice and zest, garlic, ginger, and a hit of red pepper flakes for warmth. The double-fry technique keeps that crunchy shell intact even after it soaks up all that sticky glaze, so every piece stays crisp instead of going soft. Rice vinegar and hoisin add depth to the sauce, while a quick cornstarch slurry gives it that glossy, take-out-style cling. Serve it over steaming rice with a scatter of green onions and sesame seeds, and you've got a better-than-delivery dinner in about the same time it'd take to order in. This one slots easily into a dairy free dinner rotation, no special hunting required for the ingredients on the list. It's the kind of recipe you'll want to make on repeat once you taste how well that sauce comes together.
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In a large bowl, combine the chicken pieces with 1 tsp soy sauce, sesame oil, salt, and black pepper. Toss to coat and set aside while you prepare the batter.
In a shallow dish, whisk together the cornstarch, flour, and baking powder. Add the cold water and egg, whisking until a smooth, thick batter forms — it should cling to the back of a spoon without running off immediately.
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