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Ingredients
- For Marinade:
- 1 1/2 pounds boneless, skinless, chicken breast, cut into 1-inch chunks
- 1 cup 2 tablespoons cornstarch, divided
- 2 large eggs, beaten
- 1 cup vegetable oil
- Sesame seeds, for garnish
- Sliced green onions, for garnish
- 1 cup chicken broth
- 1/2 cup freshly squeezed orange juice
- 1/2 cup sugar
- 1/3 cup vinegar
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 tablespoon orange zest
- 1 teaspoon Sriracha, (chili paste), or more, to taste
- 1/4 teaspoon ginger
- 1/4 teaspoon white pepper
Details
Servings 4
Preparation time 40mins
Cooking time 50mins
Adapted from damndelicious.net
Preparation
Step 1
There is a bit of prep work involved here but at the end of the day, nothing beats homemade, right? And believe me when I say that not even Panda Express will beat this version!
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. 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.
This dish tastes best when it’s immediately served as the chicken may not remain as crisp when reheated as a leftover.
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