Orange Chicken

In a large bowl, beat the egg, soy sauce and sugar.

Add the chicken to the bowl and toss until evenly coated. Let marinate at room temperature for 30 minutes.

In a small bowl, mix the soy sauce, sugar, vinegar, orange juice, chicken broth, cornstarch, sesame oil, and crushed red pepper flakes. Set aside.

In a medium bowl, whisk the cornstarch, flour, and baking soda.

Sprinkle over the chicken/marinade mixture and toss until each piece of meat separates and has a dry, clumpy coating.

In a large nonstick skillet over medium-high heat, heat about ¼ inch of oil to 350°F. Working in three batches so as not to crowd the pan, shallow-fry a third of the coated chicken until golden brown and crispy, 4 to 5 minutes, turning once midway through cooking and adjusting the heat as needed.

Transfer the chicken to a paper towel-lined plate. Repeat with the remaining chicken.

Carefully drain the oil from the pan and wipe clean with a paper towel. Add about 1 tablespoon of oil. Over medium heat, add the ginger, garlic, and scallion whites. Cook, stirring constantly, for about 30 seconds until fragrant; do not brown.

Add the sauce, bring it to a boil, and let it cook until thickened and glossy, 2 to 3 minutes.

Add the crispy chicken, tossing until the sauce fully coats it, 1 to 2 minutes. Sprinkle with the dark green scallions and serve over rice.