Easy Orange Chicken

Instructions

1. Heat 2 inches of neutral high heat oil in a high sided, heavy bottomed pot over medium-high heat, until the oil reaches 350°F.Meanwhile, season the chicken with salt and pepper then toss in the cornstarch, pressing to evenly coat. Shake off any excess and set aside the coated pieces on a plate. Prepare a baking sheet or plate with paper towels or a wire rack for the fried chicken.
2. Carefully add the coated chicken to the hot oil in batches, being careful not to crowd the oil. Cook until golden brown, crispy, and cooked through, about 5-6 minutes per batch. Flip the pieces as needed. When cooked, carefully remove and set the pieces on your prepared plate/baking sheet. Repeat until all the chicken is ready, then keep the chicken warm in a low oven.
3. Add the orange juice, sugar, soy sauce, rice vinegar, cornstarch, garlic powder, and ginger powder to a large non-stick skillet. Whisk well over medium heat. Let the sauce start to bubble and thicken until it turns glossy and clear. Remove the pan from the heat.
4. Add the chicken to the sauce and toss throughly. Add the orange zest, if using, then enjoy immediately!