Ingredients
1½lbschicken breasts,boneless skinless, cut into 1-inch pieces
1cupchicken broth,low-sodium
1tbsporange zest,finely grated
½cuporange juice,freshly squeezed
⅓cupwhite vinegar
¼cupsoy sauce
½cupgranulated sugar
¼tspginger,dried
2tbspyellow onion,grated
2garlic cloves,finely minced
1tspSriracha hot sauce,optional
freshly ground black pepper,or white pepper, to taste
1¼cupscornstarch,plus 2 tbsp
2tbspwater,cold
2large eggs
vegetable oil,or peanut oil, for frying
green onions,chopped, for garnish, optional
sesame seeds,for garnish, optional
Preparation
Place the chicken pieces in a gallon-size resealable bag; set aside.
In a medium saucepan, combine the chicken broth, orange zest, orange juice, vinegar, soy sauce, granulated sugar, ginger, yellow onion, garlic, Sriracha, and pepper.
Whisk the mixture well, then measure out ⅔ cup of the mixture, and pour it over the chicken in a resealable bag. Seal the bag while pressing excess air out, and press the chicken into the marinade.
Place the bag in a bowl or baking dish, then refrigerate for 30 minutes.
Return the remaining sauce mixture over medium heat and bring mixture just to a boil, stirring frequently. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of water, then stir the mixture into the sauce.
Reduce the heat to medium-low and cook for 1 to 2 minutes longer, stirring constantly, until thickened. Remove from heat.
Pour the vegetable oil into a large cast iron Dutch oven, filling the pot about 2 inches deep. Heat the oil to 350 degrees F.
Whisk eggs in a shallow dish until well blended. Pour remaining cornstarch into a separate shallow dish.
Remove the chicken from refrigerator, then drain and discard marinade from chicken.
Dip the chicken pieces into the egg, followed by cornstarch and toss pieces to evenly coat in cornstarch, then carefully place the chicken pieces into preheated oil.
Cook for 5 to 7 minutes until golden, turning once during cooking. Using skimmer, remove the fried chicken from oil and transfer to a paper towel lined cookie sheet to drain excess oil.
Repeat the process with the remaining chicken. Pour the drained fried chicken into a bowl and toss with the sauce.
Serve warm over white or brown rice garnished with green onions and sesame seeds, and enjoy!
