Chinese Orange Chicken
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?
Chinese Orange Chicken
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?
Cooking Instructions
- 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.
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