For the chicken:

• 2 pounds boneless, skinless chicken thighs trimmed and cut into 1 inch pieces
• ¼ cup water
• ½ teaspoon Kosher salt (fine salt is okay too)
• ½ teaspoon baking soda
• 2 large eggs
• ½ cup cornstarch
• 1 tablespoon oil (any neutral oil is fine)

For the orange chicken sauce:

• 1 cup orange juice (about 2 to 3 oranges juiced)
• 1 tablespoon orange zest (use less if you prefer it less ‘orange-y’)
• ¼ cup ketchup
• 2 tablespoons granulated sugar (use more if your oranges are not as sweet)
• 1½ tablespoons white vinegar
• 1 tablespoon cornstarch

• ½ tablespoon garlic minced (about 1 clove)
• ½ teaspoon Chinese chili pepper flakes or 1 teaspoon crushed red pepper
• 1 stalk green onion thinly sliced (white and green separated)
• Whole dry chili pepper (optional)
• Oil as needed for cooking