Crispy Orange Chicken with Sticky Citrus Glaze

Method

1. In a large bowl, whisk the egg, soy sauce, and brown sugar until well combined. Add the chicken pieces and toss to coat evenly. Let marinate at room temperature for 30 minutes.
2. In a separate bowl, stir together the soy sauce, brown sugar, vinegar, orange juice, chicken broth, cornstarch, sesame oil, and red pepper flakes. Set aside.
3. In another bowl, mix the cornstarch, flour, and baking soda. Sprinkle this mixture over the marinated chicken and toss until each piece is coated with a dry, clumpy layer.
4. Line a plate with paper towels and place it near the stove. In a large nonstick skillet, heat about 1/4 inch (6 mm) of vegetable oil over medium-high heat until it reaches 350°F. To test, drop a piece of chicken into the oil; it should sizzle vigorously.
5. Working in three batches, carefully add a third of the chicken to the hot oil. Fry until golden brown and crispy, about 4 to 5 minutes, turning once halfway through. Adjust the heat as needed to prevent burning. Transfer the fried chicken to the prepared plate. Repeat with the remaining chicken.
6. Carefully pour out the oil from the skillet and wipe it clean with a paper towel. Add about 1 tablespoon of fresh oil and place over medium heat. Add the ginger, garlic, and white parts of the scallions. Cook, stirring constantly, for about 30 seconds until fragrant, being careful not to brown them.
7. Pour the sauce into the skillet and bring to a boil. Let it cook until thickened and glossy, about 2 to 3 minutes.
8. Add the crispy chicken back to the skillet and toss to coat evenly with the sauce, about 1 to 2 minutes. Sprinkle with the green scallion parts and serve immediately over rice.