Try this recipe - tastes close to a certain popular American-Chinese Resto chain

Ingredients (for 8 servings)

Chicken

1 kilo boneless, skinless chicken thighs

1 tablespoon salt

1 teaspoon white pepper

1 cup cornstarch (125 g)

3 cups flour (375 g)

1 egg

1 ½ cups water (360 mL)

2 tablespoons oil

6 cups oil (1 ½ L), for frying

ORANGE SAUCE

1 tablespoon oil

¼ teaspoon chili flake

1 tablespoon garlic, minced

½ teaspoon ginger, minced

¼ cup sugar (50 g)

¼ cup brown sugar (55 g)

¼ cup orange juice (60 mL)

¼ cup white distilled vinegar (60 mL)

2 tablespoons soy sauce

2 tablespoons water

2 tablespoons cornstarch

1 teaspoon sesame oil

Procedure

- On a cutting board, cut chicken into 1x1-inch (2x2-cm) cubes and set aside.

- In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.

- Add the egg, water, and oil until it reaches the consistency of pancake batter.

- Add the chicken to the batter and refrigerate at least 30 minutes.

- Heat oil in a wok or heavy bottom pan to 350˚F (180˚C).

- Gently add the chicken and cook for 5-6 minutes until lightly golden brown.

- Remove the chicken from the pan and transfer to a paper towel-lined plate.

- Set a heavy bottomed pot over medium- high heat and add the oil.

- Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.

- Add the sugar and brown sugar, and stir to combine.

- Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.

Add in the vinegar and soy sauce, and stir to combine.

- Add the cornstarch and water together and whisk to combine. Add to the pan and stir.

- Continue to cook the sauce until maple syrup consistency is achieved.

- Add in the fried chicken and stir until completely coated in the sauce.

- Top with sesame oil.

Enjoy!