Ingredients

Method

In a large bowl, combine cornstarch, salt, and ground black pepper. Add the chicken cubes and toss to coat evenly.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces in batches for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate lined with paper towels.

In a separate saucepan, whisk together the orange juice, granulated sugar, soy sauce, rice vinegar, and orange zest. Bring the mixture to a boil over medium heat.

Stir in the cornstarch mixture and cook for an additional 1-2 minutes, or until the sauce has thickened.

Add the fried chicken pieces to the sauce and toss to coat evenly.

Remove the saucepan from the heat and stir in the sesame oil.

Serve the Orange Chicken hot over steamed white rice, garnished with thinly sliced green onions and sesame seeds.