Bright orange juice and fresh zest bring citrusy punch to this take on a takeout favorite, balanced with grated ginger, minced garlic, and a hit of red pepper flakes for warmth. The chicken thighs are cut small and fried until deep golden brown, giving every piece a crisp, craggy exterior that holds up beautifully once tossed in the glossy pan sauce. A quick cornstarch slurry thickens everything to that perfect spoon-coating consistency, so the sauce clings rather than pools. Finished with sliced green onions and a scatter of sesame seeds, it's the kind of dish that turns a weeknight dinner into something worth savoring over a bowl of rice. Built around real citrus, aromatics, and lean chicken thigh, it's a solid pick for anyone following a Mediterranean-style way of eating.
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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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