Chinese Orange Chicken

Name: Chinese Orange Chicken
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 lb boneless, skinless, chicken breast, cut into bite size; 1 cup cornstarch ( less 2 tbsp for the sauce); 2 each large eggs, beaten; 1 cup vegetable oil; 1/2 tsp sesame seeds; 1 green onion, thinly slice; 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 clove garlic, minced; 1 tbsp orange zest; 1 tsp Sriracha; 1/4 tsp ground ginger; 1/4 tsp white pepper

jernalynz @cook_3424070

The highlight of my menu today is this, involving crisp, fried chicken bites smothered in a wonderfully sweet and tangy orange sauce. There is a bit of prep work involved here but at the end of the day, nothing beats homemade, right?

jernalynz @cook_3424070

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Ingredients

40 mins

4 servings

1 1/2 lbboneless, skinless, chicken breast, cut into bite size
1 cupcornstarch ( less 2 tbsp for the sauce)
2 eachlarge eggs, beaten
1 cupvegetable oil
1/2 tspsesame seeds
1green onion, thinly slice
Marinade
1 cupchicken broth
1/2 cupfreshly squeezed orange juice
1/2 cupsugar
1/3 cupdistilled white vinegar
1/4 cupsoy sauce
2 clovegarlic, minced
1 tbsporange zest
1 tspSriracha
1/4 tspground ginger
1/4 tspwhite pepper

Saved

Steps

40 mins

1

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.
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 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.
4

Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
5

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.
6

Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.