Chinese Orange Chicken

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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
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 tablespoon orange zest
  • 1 teaspoon Sriracha, or more, to taste
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon white pepper

Instructions

  • 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.
  • 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.
  • 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.
  • 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 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.
  • Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.
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Chinese Orange Chicken

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