| Preparation time | 15 min |
| Cooking Time | 35 min |
| Ready In | 55 min |
| Level of Difficulty | Hard |
| Servings | 4 |
Ingredients
1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch chunks1 cup plus 2 tablespoons cornstarch, divided2 large eggs, beaten1 cup vegetable oil1-2 teaspoon sesame seedsFor the Marinade:1 cup chicken broth½ cup freshly squeezed orange juice½ cup sugar⅓ cup white vinegar¼ cup soy sauce2 cloves garlic, minced1 tablespoon orange zest1 teaspoon Sriracha, or more, to taste¼ teaspoon ground ginger¼ teaspoon white pepperGallon sized Ziplock
Directions
- 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 Ziplock bag or large bowl, combine chicken and â…” cup of the marinade (reserve â…“ cup for saucing!); 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. 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 excess oil.Â
- Toss chicken with the marinade, serve immediately garnished with sesame seeds!