• Ece52bab64dbe3362fb1d79d83a8d7be

Chinese Orange Chicken

Chicken

Prep
Cook
Serves 4people
Ingredients
ingredients
1 1/2
lb boneless, skinless, chicken breasts, cut into 1-inch 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
1/2
cup sugar
1/3
cup distilled white vinegar
1/4
cup soy sauce
2
cloves garlic, minced
1
tbsp orange zest
1
tsp Sriracha, or more, to taste
1/4
tsp ginger
1/4
tsp 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.

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