Look at that right there. So on today’s menu, we’re gonna be making some orange chicken from scratch, right? Let me show you how to get down. I’m gonna take these chicken thighs and just cube them up, chop it into these little nuggets. We gotta put a glove on, cuz. No glove, no love. Get your chicken into a bowl. Soy sauce, hatcher seasoning, cornstarch, egg whites, add a splash of water. It’s a good mix. I like a little sticky batter on the outside of the chicken. So we gonna fry these in batches and then take it off and fry them at a high temp, two minutes. They looking like that? Into a bowl, half a cup of soy sauce, oyster sauce, a little drop of sesame oil, brown sugar, garlic paste, ginger paste, orange zest, and orange juice. Now you got your sauce for your orange chicken. Now crank that heat up so we can double fry these, way more crispy. And get you a wok over medium high heat with an orange chicken. Tablespoon of cornstarch, 2 tablespoons water. This slurry is gonna be used to thicken everything up. Once you see this start to come to a boil, now you can add your slurry. Go ahead and bring that back to a simmer. And then you wanna add your chicken in there? Go ahead and add your chicken. Garnish that thing with some sesame seed and green onion. Look at that right there, y’all Gonna have to take the rest of this away from me. I’m about to eat the whole pan. Try this one out. Let me know when you do. You already know. It’s a wrap. Let’s go.