Chicken

1. Dice chicken into even 2 inch cubes. Then add kosher salt, black peppers, eggs, all purpose flour, cornstarch. Mix until well combined and let sit for 10 minutes.
2. Heat wok over medium-high heat. Add vegetable oil until it’s 1 inch deep. Once oil is hot and begins to slightly smoke, add chicken and fry in small batches. Mix chicken after a minute to make sure that it’s not sticking together. Fry chicken until golden brown and crispy. Continue to nudge chicken every minute so that it doesn’t stick together. Once the chicken is done frying, remove and place onto a wire rack to drain excess oil. Repeat until all of the chicken has been fried.

Sauce

1. Remove 95% oil from wok and reduce heat to medium. Then add minced ginger and garlic. Saute for vigorously for 30 secs making sure that the garlic and ginger does not burn. Then add soy sauce, brown sugar, mirin, orange juice, orange zest, and chili flakes. Cook for 3 minutes until sauce begins to simmer.
2. In a small bowl, mix cornstarch and water. Afterwards, add cornstarch slurry to orange sauce. Cook for an additional 3 minutes until sauce thickens.
3. Once sauce has thickened, add crispy fried chicken and toss in orange sauce. When chicken is fully coated in sauce, sprinkle toasted sesame seeds and toss again. Garnish with chopped scallions and enjoy chicken while warm with fried rice and veggies of choice