Orange Chicken

**Ingredients:**

- Approximately 800 grams of skinless chicken thighs

- Salt and pepper, to taste

- Juice of 1 large orange

- Juice of 1 lemon

- 2 tablespoons of light soy sauce

- 2 tablespoons of sugar

- 2 cloves of garlic, finely diced

- A small piece of ginger, finely diced

- Fresh, finely chopped chilies, to taste

- Cornstarch (for batter and slurry)

- Water (for batter and slurry)

- Rice (for serving)

- Black and white sesame seeds (for garnish)

**Instructions:**

1. **Prepare the Chicken:**

- Cut the chicken thighs into bite-sized pieces.

- Season the chicken with salt and pepper.

2. **Make the Sauce:**

In a bowl, combine the juice of one large orange, the juice of one lemon, two tablespoons of light soy sauce, two tablespoons of sugar, two cloves of finely diced garlic, a small piece of finely diced ginger, and fresh, finely chopped chilies to taste.

- Stir the mixture well to help the sugar dissolve, then set it aside.

3. **Prepare the Rice:**

- Start cooking the rice according to your preferred method.

4. **Cook the Chicken:**

- In a separate bowl, mix cornstarch with water to create a thick batter (thicker than that used for French crepes).

- Dip the seasoned chicken pieces into the cornstarch batter and fry them in a pan over medium-high heat until they are golden brown and fully cooked. Remove the chicken from the pan and set it aside.

5. **Thicken the Sauce:**

- Pour the prepared sauce into the pan and cook it for a few minutes.

- To create a cornstarch slurry, mix one teaspoon of cornstarch with two teaspoons of water in a small bowl until smooth.

- Gradually add the slurry to the sauce while stirring until it thickens. The sauce will continue to thicken as it cools.

6. **Serve:**

- Return the fried chicken to the pan and coat it with the thickened sauce.

- Serve the chicken over rice and garnish with black and white sesame seeds.

Enjoy!