Ingredients

The following ingredients have 5 Servings
  • 1 cup low sodium chicken broth
  • 1/2 cup orange juice (freshly squeezed)
  • 1/2 cup sugar
  • 1/3 cup distilled white vinegar
  • 1/4 cup soy sauce
  • 2 cloves garlic (minced)
  • 1 Tbsp orange zest
  • 1 1/2 tsp Sriracha
  • 1/4 tsp ginger (freshly grated)
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1 Tbsp cornstarch or tapioca flour
  • 1 Tbsp water
  • 1 1/2 lbs boneless, skinless, chicken breasts (cut into 1" chunks)
  • 3/4 cup cornstarch or tapioca flour
  • 2 large eggs (lightly beaten)
  • 2 cups vegetable oil

Instruction

  • Preheat oven to 325 degrees, lightly spray a 9x13 inch glass pan, set aside.
  • In a medium size mixing bowl (or a 2 c. measuring cup), whisk together the chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger, black pepper, and red pepper flakes, set aside.
  • Place the cubes of chicken into a bowl with the whisked eggs, toss the chicken (taking care to let the egg drip off it) into a large ziplock bag full of the cornstarch. Zip and shake until evenly coated.
  • Heat vegetable oil in a large saucepan or dutch oven. Working in batches (3-4), add the chicken and fry until golden brown and cooked through, about 1-2 minutes, then transfer to a paper towel lined plate.
  • Add the fried chicken to the prepared 9x13 pan. Whisk together a slurry of 1 tbsp. of cornstarch and 1 tbsp. of water, add to the sauce and then pour over the chicken. Place in the oven and bake uncovered for 50 minutes, stirring every 15 minutes or so. Remove and serve immediately.