Decadent Raspberry Cheesecake Mousse Delight

Decadent Raspberry Cheesecake Mousse Cups Recipe

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In a medium bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Mix thoroughly to ensure an even coating mixture.
Dip each piece of chicken into the beaten eggs, letting any excess drip off, then toss the chicken pieces in the flour mixture to coat them evenly. Set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat to approximately 350°F (175°C). Fry the coated chicken in batches, making sure not to overcrowd the pan, until they are golden brown and crispy, about 4-5 minutes per batch. Remove the chicken pieces and drain on paper towels.
In a small saucepan, combine the orange juice, sugar, soy sauce, rice vinegar, cornstarch, orange zest, minced garlic, and grated ginger. Stir constantly over medium heat until the sauce thickens to a glossy glaze, approximately 3-5 minutes. If desired, add crushed red pepper flakes to introduce some heat.
Immediately transfer the fried chicken pieces to the saucepan or a large bowl and toss well to coat each piece thoroughly with the orange sauce.
Serve the orange chicken hot, ideally over steamed jasmine rice with a side of vegetables like broccoli or bell peppers for a complete meal.