Ingredients
1 1/2 lbs boneless skinless chicken breasts cut into 1 in chunks
1 C 2T cornstarch, divided
2 large eggs, beaten
1 C vegetable oil
1/2 t sesame seeds
1 green onion, thinly sliced
For marinade:
1 C chicken broth
1/2 C oj
1/2 C sugar
1/3 C white vinegar
1/4 C soy sauce
2 cloves garlic minced
1 T orange zest
1t Sriracha or more to taste
1/4 t ground ginger
1/4 t white pepper
Preparation
Whisk broth, oj, sugar, vinegar, soy sauce, garlic, ginger, & white pepper in large bowl.
In gallon size Ziploc bag or large bowl, combine chicken and 2/3 C of marinade; marinate @ least 30 minutes, turning bag occasionally. Drain chicken from marinade, discarding marinade
Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 T cornstarch combined w 2T water. Cook, stirring frequently, until thickened about 1-2; keep warm.
Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 C cornstarch, pressing to coat.
Heat vegetable oil in large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 min. Transfer to a paper towel-lined plate; discard excess oil.
Serve chicken immediately, tossed or drizzled w marinade, garnished w sesame seeds and green onion if desired
