Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs boneless skinless chicken breasts, (cut into 1 - 1 1/2-inch pieces)
  • 1 cup low-sodium chicken broth
  • 1 Tbsp finely grated orange zest ((zest of 1 1/2 fairly large oranges))
  • 1/2 cup freshly squeezed orange juice
  • 1/3 cup white vinegar
  • 1/4 cup soy sauce
  • 1/2 cup granulated sugar
  • 1/4 tsp dried ginger
  • 2 Tbsp grated yellow onion ((be sure to get some of the juices when measuring))
  • 2 cloves garlic, (finely minced)
  • 1 tsp Sriracha hot sauce ((optional))
  • Freshly ground black or white pepper, (to taste)
  • 1 1/4 cups + 2 Tbsp cornstarch
  • 2 Tbsp cold water
  • 2 large eggs
  • vegetable or peanut oil, (for frying)
  • Chopped green onions and sesame seeds, (for garnish (optional))

Instruction

  • Place chicken pieces in a gallon size resealable bag, set aside.
  •  In a medium saucepan combine chicken broth, orange zest, orange juice, vinegar, soy sauce, granulated sugar, ginger, yellow onion, garlic, Sriracha and pepper. 
  • Whisk mixture well, then measure out 2/3 cup of the mixture and pour it over the chicken in resealable bag. 
  • Seal bag while pressing excess air out, and press chicken into marinade.
  • Place bag in a bowl or baking dish and refrigerate 30 minutes. 
  • Meanwhile, return remaining sauce mixture over medium heat and bring mixture just to a boil, stirring frequently. 
  • In a small bowl whisk together 2 Tbsp cornstarch with 2 Tbsp water then stir mixture into sauce. 
  • Reduce heat to medium-low and cook 1 - 2 minutes longer, stirring constantly, until thickened, remove from heat.
  • Pour vegetable oil into a large cast iron dutch oven, filling pot about 1 1/2 - 2-inches deep and heat oil to 350 degrees. 
  • Meanwhile, whisk eggs in a shallow dish until well blended. 
  • Pour remaining 1 1/4 cups cornstarch into a separate shallow dish. 
  • Remove chicken from refrigerator and drain and discard marinade from chicken.
  • Dip chicken pieces into egg followed by cornstarch and toss pieces to evenly coat in cornstarch, then carefully place 1/3 of the chicken pieces into preheated oil and cook for 5 - 7 minutes until golden, turning once during cooking. 
  • Using skimmer, remove fried chicken from oil and transfer to a paper towel lined cookie sheet to drain excess oil. 
  • Repeat process with remaining chicken working in two more batches. Pour drained fried chicken into a bowl and toss with sauce.
  •  Serve warm over white or brown rice garnished with green onions and sesame seeds if desired.