Chicken

1½ cups all-purpose flour

½ cup cornstarch

½ tablespoon salt

½ teaspoon black pepper

1 large egg

1¼ cups chilled sparkling water

1 tablespoon sesame oil

1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces

Oil for frying

Sauce

1 tablespoon canola oil

½ teaspoon crushed red pepper flakes

1 tablespoon minced garlic

1½ teaspoons minced fresh ginger

2 tablespoons granulated sugar

2 tablespoons light brown sugar

2 tablespoons rice vinegar

2 tablespoons fresh orange juice

1 tablespoon soy sauce

1 teaspoon orange zest

1 tablespoon cornstarch

1 tablespoon water

For serving:

Cooked rice

Sliced green onions

Toasted sesame seeds

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Prepare batter by whisking dry ingredients, then adding egg, sparkling water, and sesame oil.
Coat chicken and refrigerate 30 minutes.
Fry chicken at 350°F for 5–6 minutes per batch until golden.
Sauté garlic, ginger, and pepper flakes.
Add sugars, vinegar, orange juice, soy sauce, and zest. Simmer.
Stir in cornstarch slurry and cook until thickened.
Toss chicken in sauce and serve over rice.