2 large eggs, beaten
1/2 c. plus 1 T. cornstarch, divided
1/4 c. all-purpose flour
Freshly ground black pepper
2 lb. boneless skinless chicken breasts (or theighs), cut into 1" pieces
2 cloves, garlic, minced
1/2 t. freshly minced ginger
1/2 t. crushed red pepper flakes
2/3 c. freshly squeezed orange juice
2 T. low-sodium soy sauce
1 T. apple cider vinegar
2 T. sweet chili sauce
2 T. hoisin sauce
1 T. brown sugar
juice of 1/2 lemon
2 green onions, thinly sliced
cooked white rice, for serving
1) Set up dredging station: In one bowl, add eggs; in a second bowl, mix together 1/2 c. cornstarch and flour and season with salt and pepper. Coat chicken pieces in egg, then toss in cornstarch mixture, tapping off any exess.
2) In a large, deep skillet over medium-high heat, heat 1/4" oil. Fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate or cookie sheet.
3) In a medium bowl, whisk together orange juice, soy sauce, apple cider vinegar, chili sauce, hoisin sauce, brown sugar and lemon juice. In a saucepan over medium heat, heat 1 T. oil. Add garlic, ginger and red pepper flakes and cook for 2 minutes. Whisk in the soy sauce mixture and bring to a boil.
4) Meanwhile, in a small bowl, whisk together remaining tablespoon of cornstarch with 2 T. water. Slowly whisk into sauce to thicken and simmer until sauce is syrupy, about 5 minutes.
5) Toss chicken with sauce. Put on serving plate and sprinkle with green onions. Serve over rice or as an appetizer or a side dish to another Thai entree.