Chinese Orange Chicken

 Picture courtesy Damn Deliscious

Ingredients:

1 1/2 - 2 1/2 pounds boneless, skinless chicken breasts cut into 1" chunks (5-6 Breasts)

After cutting up the chicken place it into a gallon size ziplock bag pour 2/3 cup marinade over and place in refrigerator a minimum of 30 minutes. Drain and discard marinade.

Marinade:       

Combine in a heavy sauce pan and take out 2/3 cup and put that into a gallon size Ziplock bag. Heat the remaining marinade til it comes to a boil, add 2 TBSP cornstarch disolved in 2 Tbsp water. Stir frequently until marinade thickens (1-2 minutes), keep warm.

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 Tbsp orange zest
1 tsp Sriracha
1/4 tsp ground ginger
1/4 tsp white pepper

Dredging:

Immerse the cut chicken into the eggs. Remove chicken pieces and place into gallon size Ziplock bag, pour in the cornstarch, seal the bag and shake until evenly coated.

2 large eggs, beaten
1 cup cornstarch

Frying:

Heat oil, add enough coated chicken pieces so that the pan isn't crowded, fry until golden, 2-4 minutes. Remove batches from oil and drain on paper towel lined pan. Keep warm.

1 cup vegetable oil

Sprinkle: on top  of cooked chicken when ready to serve.

1/2 tsp sesame seeds
1 green onion, thinly sliced

Serve immediately, 4-6 servings.