First, in a small pot add the orange juice, sugar, rice wine vinegar, garlic powder, ginger puree and red pepper flakes on medium heat. Cook until the sauce starts to bubble.
Next, add 1 tbsp corn starch with 2 tbsp water in a small bowl (this is called a slurry!). Mix well to form a paste and add into the pot with the orange sauce and whisk. The sauce will thicken. Once thickened, remove the pot from the heat.
Now is time to fry the shrimp! On a large plate, mix the flour and corn starch together with a little bit of salt.
Next dip the shrimp into the whisked egg and add into the flour and cornstarch mixture.
Once all shrimp is dredged, heat a large pan up with vegetable oil. Just like orange chicken, try to work in batches and add the shrimp pieces to the pan. Cook until each piece is golden brown (try not to overcook the shrimp!)
Once the shrimp is done, remove from the pan with a slotted spoon on a paper towel lined plate. This will soak up some of the excess oil.
Finally, add the shrimp to the orange sauce and toss so each piece is fully covered. Enjoy with some white rice! I added some sesame seeds on top too
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