1
In a medium bowl, whisk together the Kikkoman Soy Sauce, honey, brown sugar, orange juice, orange zest, Kikkoman Sesame Oil, ginger, garlic, rice vinegar, and crushed red pepper flakes, if using. Set aside.
2
In a large bowl, toss the pork cubes with cornstarch, garlic powder, onion powder, kosher salt, and black pepper until evenly coated.
3
Heat a large skillet over medium-high heat. Add enough olive oil to generously coat the bottom of the pan, about ¼ inch.
4
Working in batches so you don't overcrowd the skillet, add the coated pork. Cook, turning occasionally, until deeply golden and cooked through, about 6–8 minutes, depending on the size of the pieces. Pork should reach an internal temperature of 145°F.
5
Transfer the crispy pork to a plate lined with paper towels. Repeat with the remaining pork, adding additional oil as needed.
6
Carefully remove excess oil from the skillet, leaving about 1 tablespoon behind. Reduce the heat to medium.
7
Add the vegetables and cook for about 2 minutes, stirring occasionally. Cover and cook another 1-2 minutes to help soften the vegetables a little, you want them cooked but still vibrant and slightly crunchy.
8
Give the premixed sauce a quick stir. Pour it into the skillet with the vegetables and bring to a gentle simmer.
9
In a small bowl, whisk together the cornstarch and water to make a slurry.
10
Slowly stir the slurry into the simmering sauce. Continue cooking for 1–2 minutes, stirring frequently, until the sauce thickens and becomes glossy enough to coat the back of a spoon.
11
Add the crispy pork back to the skillet and toss gently with the sauce and vegetables for 30–60 seconds, just until the pork is coated. Don't simmer it for too long, or you'll lose some of the crispy texture.
12
Serve immediately over cooked rice and garnish with sliced scallions and sesame seeds.
