Crispy, golden chicken thighs get their crackly texture from a light cornstarch-based batter, fried in batches until deep golden brown and cooked through. The real star is that glossy, tangy-sweet sauce — fresh orange juice and zest, a hit of grated ginger and garlic, and a pinch of red pepper flakes simmered down until it clings to every piece. It's a takeout classic you can make at home, tossed together in one pan and ready to spoon over rice with a scatter of green onion and sesame seeds. This one is a great fit for a gluten free kitchen, so you can enjoy that sticky-sweet orange glaze without a second thought. Serve it hot and fresh — the batter stays shatteringly crisp right up until it meets that sauce.
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Pat the chicken pieces dry with paper towels and set aside. In a large bowl, whisk together the cornstarch, flour, baking powder, salt, and pepper. Add 3 tablespoons of cold water and stir until a thick, shaggy batter forms — it should cling to the chicken without dripping off. Add the remaining tablespoon of water only if the batter seems too thick to coat. Add the chicken pieces and toss until every piece is evenly coated.
Set a wire rack over a baking sheet. Heat the vegetable oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Working in two batches to avoid crowding, add the coated chicken pieces in a single layer and cook for 4–5 minutes per side, turning once, until deep golden brown and cooked through to 165°F (74°C) at the center. Transfer the cooked chicken to the wire rack and repeat with the remaining pieces.
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