Ingredients
- 1-1/2 lbs boneless, skinless chicken breasts, cut into 1″ chunks
- 1 cup + 2 Tbsp cornstarch, divided
- 2 large eggs, beaten
- 1 cup vegetable oil
- 1/2 tsp sesame seeds
- 1 green onion, thinly sliced
For the marinade
- 1 cup chicken broth
- 1/2 cup freshly squeezed orange juice (3 oranges)
- 1/2 cup sugar
- 1/3 cup vinegar
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 Tbsp orange zest (3 oranges)
- 1 tsp Siracha, or more, to taste
- 1/4 tsp ginger
- 1/4 tsp red pepper
- white pepper
Instructions
To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Siracha, ginger and white pepper in a large bowl.
In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade. Marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
Head remaining marinade in a medium sauce pan over medium heat. Bring to a boil and stir in 2 Tbsp cornstarch combined with 2 Tbsp water. Cook, stirring frequently, until thickened about 1-2 minutes. Keep warm.
Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
Heat vegetable oil in a large sauce pan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onions, if desired.
Serves 6. 545 calories/serving.
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