In a medium saucepan add orange juice, sugar, vinegar, soy sauce, ginger, garlic and red chili flakes. Warm over medium heat for about3 minutes.
Whisk together 1 tablespoon of cornstarch with 2tablespoons of water and mix until a smooth paste is formed. Add to orange juice mixture and heat for 5 minutes until mixture begins to thicken. Remove from heat and add orange zest.
To Make Phoenix Chicken:
Mix flour, cornstarch and a pinch of salt together in a shallow dipping bowl. Whisk eggs in another shallow dipping bowl.
Dip bite sized chicken pieces in egg mixture and then flour mixture.
Heat 2-3” of oil in a medium saucepan to 350F degrees, using a thermometer.
Cook Chicken pieces in batches for about 2-3 minutes until they’re golden brown.
Pour orange sauce over Phoenix chicken. Reserve some sauce to add to the rice. Serve warm and enjoy.
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