Orange Chicken

In a small bowl, combine sauce ingredients. Mix well and set aside.
Dice each chicken thigh into 1.5-inch pieces. Do not pat chicken thighs dry, some moisture is needed for the next step.
Dice chicken thighs into bite size pieces, about 1.5-inch pieces (about 6-8 pcs per thigh, depending on size). Do not pat chicken thighs dry, some moisture is needed so the starch can adhere to the chicken.
Transfer pieces of chicken into a large bowl, followed by cornstarch. Mix to coat each piece evenly with tongs.
Heat vegetable oil in a large pan on medium-high heat. Carefully lower coated chicken into the oil and quickly spread apart. Allow the chicken pieces to sear and form a golden crust, about 5-6 minutes on each side and avoid stir-frying them. Flip chicken over and cook on the other side until golden brown.
Heat vegetable oil in a large pan on medium-high heat. Carefully lower coated chicken into the oil and quickly spread apart. Allow the chicken pieces to sear and form a golden crust, about 5-6 minutes on each side and avoid stir-frying them. Flip chicken over and cook on the other side until golden brown.
Remove and transfer fried chicken onto a wire rack resting on a baking sheet or a plate lined with paper towels to drain off excess oil. Pour out any excess oil from pan.
In the same pan set over medium high heat, pour sauce in. Stirring consistently until the sauce bubbles and thickens, about 2-3 minutes.
In the same pan set over medium high heat, pour sauce in. Stirring consistently until the sauce bubbles and thickens, about 2-3 minutes.
Toss in fried chicken until pieces are coated in sauce. Garnish with orange zest, sesame seeds and green onions. Serve & enjoy!