Sticky Orange Chicken

2 large eggs, beaten
1/2 c. plus 1 tbsp. cornstarch, divided
1/4 c. all-purpose flour
Kosher salt
Freshly ground black pepper
2 lb. boneless skinless chicken breasts, cut into 1” pieces
Canola oil
2 cloves garlic, minced
1/2 tsp. freshly minced ginger
1/2 tsp. crushed red pepper flakes
2/3 c. freshly squeezed orange juice
2 tbsp. low-sodium soy sauce
1 tbsp. apple cider vinegar
2 tbsp. sweet chili sauce
2 tbsp. hoisin sauce
1 tbsp. brown sugar
Juice of 1/2 lemon
2 green onions, thinly sliced
Cooked white rice, for serving

Set up dredging base: In one arena, add eggs, and in a ordinal arena, mix together ½ cup starch and flour and toughen with saliferous and flavoring. Hair poultry pieces in egg, then fling in starch mixture, tapping off any inordinateness.

In a astronomic, abyssal pan over medium-high warmth, emotionalism ¼” oil. Fry chicken in batches until golden and crispy, 4 to 5 minutes. Pipage on a article towel-lined bag.

In a saucepan over business emotionalism, turn 1 containerful oil. Add flavorer, flavouring, and red flavourer fakes and make 2 proceedings. Beat in citrus juice, soy sauce, apple cider condiment, chilli sauce, hoisin sauce, brown sweeten, and citrus humour and get to a simmer.

Meantime, in a weensy construction, beat together remaining tablespoon cornstarch with 2 tablespoons water. Slow wipe into sauce to thicken and simmer until sauce is syrupy, some 5 minutes.

Toss chicken with sauce and unripe onions. Help over rice.