Crispy chicken thighs get their crunch from a simple egg-and-cornstarch coating, fried until deep golden before landing in a glossy orange sauce built from fresh-squeezed juice, tangy rice vinegar, garlic, and ginger. That sauce reduces down with a cornstarch slurry until it's thick, sticky, and clings to every piece of chicken, with a little heat from red pepper flakes and sweetness from honey balancing things out. A scattering of green onion and sesame seeds finishes the platter with color and crunch right before it hits the table. Spoon it over steamed rice and you've got a takeout-style favorite that's a great fit for a dairy free table, with all the citrusy, savory-sweet flavor you'd expect and none of the drive-through wait. It's the kind of recipe worth keeping on repeat for busy weeknights.
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In a large bowl, toss the chicken pieces with the salt and pepper. In a separate shallow bowl, whisk together the sauce cornstarch and cold water to make a slurry; set aside. In another small bowl, whisk together the orange juice, orange zest, tamari, rice vinegar, granulated sugar, honey, sesame oil, ginger, garlic, and red pepper flakes until the sugar dissolves; set aside.
Place the 3/4 cup cornstarch in a shallow bowl and the beaten eggs in a second shallow bowl. Working in batches, dip each chicken piece in the egg, letting the excess drip off, then dredge in the cornstarch, pressing to coat on all sides.
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