Orange Chicken

Serves: 4, Prep time: 40 mins, Cook time: 10 mins

Ingredients  

 1 cup Chicken Broth

 ½ cup Orange Juice, freshly squeezed

 ½ cup Sugar

 ⅓ cup Distilled White Vinegar

 ¼ cup Soy Sauce

 2 Garlic Cloves, minced

 1 tbsp Orange Zest

 1 tsp Siracha

 ¼ tsp Ground Ginger

 ¼ tsp Ground White Pepper

 2 tbsp Corn Starch

 2 tbsp Water

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 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. 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.

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

Recipe Author or Source:

https://damndelicious.net/2013/10/19/chinese-orange-chicken/