Ingredients
- 680 gr. boneless skinless chicken breasts cut into 2.5 cm chunks
- 1 cup plus 2 tablespoons cornstarch divided
- 2 large eggs, beaten
- 1 cup vegetable oil
- 1/2 teaspoon sesame seeds
- 1 green onion, thinly sliced
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
Method
Marinade
- Whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large bowl.
Chicken
- In a gallon-size Ziploc bag, combine chicken and 2/3 cup of the marinade.
- Marinate for at least 30′, turning the bag occasionally.
- Drain the chicken from the marinade, discard 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′, keep warm.
- Working one piece 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 the chicken and dry until golden brown and cooked through, about 1 – 2′.
- Transfer to a plate lined with a paper towel to drain.
- Discard excess oil.
- Toss chicken with the marinade, garnish with sesame seeds and green onion, if desired.