Instructions

• Preheat the oven to 350°F. Grease a 9x13-inch baking dish and set aside.
• In a bowl, toss the 1 pound chicken pieces with 1/2 teaspoon salt and 1/2 teaspoon ground pepper until evenly seasoned.
• Place the 1 cup cornstarch in a shallow dish and the 2 beaten eggs in another shallow dish. Working in batches, dredge each seasoned chicken piece in the cornstarch, shake off excess, then dip into the beaten eggs. Place coated pieces on a plate.
• Heat the 3 tablespoons oil in a large skillet over medium-high heat. Add the coated chicken in a single layer (work in batches if needed) and cook 4–5 minutes, turning so pieces brown on all sides. Transfer browned chicken to the prepared baking dish.
• In a medium bowl, combine 1/2 cup orange juice and the 1 teaspoon cornstarch; whisk until the cornstarch is dissolved. Add 1/2 cup brown sugar, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon finely chopped garlic, 1 teaspoon red chili flakes, 1 teaspoon orange zest, and 1 teaspoon salt. Whisk until smooth and evenly combined.
• Pour the orange sauce over the chicken in the baking dish, spreading so the chicken is coated.
• Bake uncovered for 40–50 minutes, stirring gently every 15 minutes, until the sauce is thickened and the chicken is well coated.
• Remove from the oven, sprinkle the 2 tablespoons green onion over the chicken, and serve warm.