• For the Batter: In a large mixing bowl, whisk together flour, cornstarch, salt, and white pepper until well combined. Add the egg, water, and olive oil, mixing until the batter is smooth and lump-free. Fold in the chicken thigh pieces, ensuring each piece is fully coated. Let the chicken rest so it absorbs the flavors.
• Prep Before Cooking: While the chicken marinates, gather and prepare all of the orange chicken sauce ingredients. Having everything prepped ahead makes the cooking process faster and prevents burning.
• Frying the Chicken: Heat enough olive oil in a wok or heavy skillet to submerge the chicken. Working in batches, carefully add the coated chicken pieces, making sure not to overcrowd the pan. Fry until golden and cooked through, stirring occasionally. Transfer each batch to a paper towel–lined plate and repeat until all chicken is fried.

How to Make Orange Chicken Sauce

• Making the Orange Sauce: In the different skillet, warm a little olive oil over medium heat. Add finely chopped garlic and finely chopped ginger, sautéing until fragrant. Stir in the orange juice, granulated sugar, and brown sugar until dissolved. Pour in the white distilled vinegar and soy sauce, mixing well.
• Thickening the Sauce: Whisk cold water with cornstarch in a small bowl to create a slurry. Slowly pour the slurry into the skillet while stirring continuously. Let the sauce simmer until it thickens into a glossy, smooth coating.
• Combine and Serve: Return the fried chicken to the skillet and toss until every piece is coated in the sticky orange sauce. Finish with black pepper or sesame seeds and serve with your favorite sides.