- 40 mins
- 50 mins
Ingredients
- 1 1/2 pounds boneless, skinless, chicken breasts, cut into 1-inch chunks
- 1 cup and 2 tablespoons cornstarch, divided
- 2 large eggs, beaten
- 1 cup vegetable oil
- 1/2 teaspoon sesame seeds
- 2 green onions, thinly sliced
- 6 dried red chili peppers
- 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, minced
- 1 teaspoon Sriracha, or more to taste
- 1/4 teaspoon ground ginger
- 1/4 teaspoon white pepper
Preparation
Step 1
1. To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper, and 2 dried red chili peppers 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 sauce pan, along with the remaining dried red chili peppers. Bring to a boil and stir in 2 tablespoons of 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.
4. 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 excel oil
5. Serve chicken immediately, tossed or drizzled with the thickened marinade, garnished with sesame seeds and green onion, if desired.
6. Serve with rice.