Chinese Orange Chicken

Ingredients:

• 1 1/2 pounds boneless, skinless, chicken breasts, cut into 1-inch chunks

• 1 cup 2 tablespoons cornstarch, divided

• 2 large eggs, beaten

• 1 cup vegetable oil

• 1/2 teaspoon sesame seeds

• 1 green onion, thinly sliced

Marinade Ingredients:

• 1 cup chicken broth

• 1/2 cup freshly squeezed orange juice

• 1/2 cup sugar

• 1/3 cup distilled white vinegar

• 1/4 cup soy sauce

• 2 cloves garlic, minced

• 1 tablespoon orange zest

• 1 tablespoon Sriracha, or more, to taste

• 1/4 teaspoon ground ginger

• 1/4 teaspoon white pepper

Directions:

1. To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large bowl.

2. 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.

3. Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.

4. Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.

5. Heat vegetable oil in a large saucepan. 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.

6. Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.

#chicken #chinese