Classic Orange Chicken with Sweet-Tangy Sauce

Cut chicken thighs into 1.5-inch pieces

Season with salt and pepper

Place in vacuum bag or zip-top bag

Preheat sous vide water bath to 152°F (67°C)

Cook for 1 h 45 min

While chicken cooks, prepare orange sauce

In a saucepan, combine orange juice, orange zest, sugar, rice vinegar, soy sauce, garlic, and ginger

Bring to a boil, then reduce heat and simmer 5 min

Stir in cornstarch slurry and cook until thickened, about 2 min

Remove from heat and stir in sesame oil and red pepper flakes

Set sauce aside

When chicken is done, remove from bag and pat completely dry

Set up breading station with flour/cornstarch mixture in one bowl, beaten eggs in another

In the flour bowl, mix flour, cornstarch, garlic powder, and ginger powder

Heat 2 inches of vegetable oil to 350°F in a deep pot or wok

Dip chicken pieces in flour mixture, then egg, then flour again

Working in batches, fry chicken for 3–4 min until golden and crispy

Drain on paper towels

Once all chicken is fried, reheat sauce if needed

Toss fried chicken with orange sauce in a large bowl

Transfer to serving platter

Garnish with sesame seeds and orange slices

Serve immediately over rice with steamed broccoli