Ingredients

Sauce

  • 0.5 cups honey
  • 0.5 cup seasoned rice wine vinegar
  • 3 Tbsp soy sauce
  • 1 Tbsp Sriracha
  • 1 Tbsp fresh grated ginger
  • 2 tsp sesame oil
  • 2 cloves garlic, minced
  • Zest and juice of 1 large navel orange
  • Juice of 1/2 lemon

Chicken

  • 2 tbsp soy sauce
  • 2 tsp sesame oil
  • 2 tsp sugar
  • 1 egg
  • 6 chicken thighs, cut into bite-sized chunks
  • 1 cup corn starch
  • 1 cup flour

Steps

Sauce

  1. Whisk together water and cornstarch in small bowl, set aside.
  2. Heat remaining ingredients on high in sauce pan until boiling, stirring occasionally.
  3. Immediately whisk in water/cornstarch mixture.
  4. Continue to reduce until desired consistency is reached.
  5. Remove from heat. Strain through fine mesh strainer.

Chicken

  1. Whisk together soy sauce, sesame oil, sugar, and egg.
  2. Add chicken thighs. Toss until evenly coated.
  3. Whisk together corn starch and flour
  4. Add corn starch/flour mixture to chicken thighs. Use hand to coat each piece of chicken entirely. Each piece of chicken should be separate and dry.
  5. Deep fry chicken in neutral oil at 350°F.
  6. Toss chicken in sauce.