Start by cutting the chicken thighs into bite-sized cubes. In a large bowl, add flour and cornstarch to the cubed chicken. Splash in some soy sauce and just enough water to form a paste that coats each piece evenly.
Heat oil to 365°F and fry the chicken for a few minutes. Pull the chicken out to allow it to rest, then drop it back into the oil for a second fry—just a couple minutes—for that crunchy finish. Let it drain on a wired rack and hit it with a sprinkle of salt.
For the sauce, melt butter in a large pan over medium heat. Add minced garlic and chili flakes, cooking until fragrant. Stir in sweet chili sauce, soy sauce, rice vinegar, and orange juice. Bring the sauce to a bubble, then reduce to a simmer and let it thicken slightly. Add brown sugar and a cornstarch slurry (equal parts cornstarch and water) and continue to let the sauce cook and thicken.
Once the sauce has reduced a bit, toss the crispy chicken into the pan and stir until each piece is coated. Finish with a sprinkle of sesame seeds.
To make the noodles, cook the lo mein according to the package instructions. In a hot wok or large skillet, add the cooked noodles along with soy sauce, water, rice vinegar, oyster sauce, and a dash of sesame oil. Stir-fry until everything is evenly coated.
To serve, plate a generous portion of lo mein and pile the sticky, crispy orange chicken over top. Garnish with more sesame seeds and enjoy immediately.

ORANGE CHICKEN

CHEESY CHICKEN OVER RICE