Chinese Orange Chicken

• 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

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.
3. Drain the chicken from the marinade, discarding the marinade.
4. Heat remaining marinade in a medium saucepan over medium heat.
5. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water.
6. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.
7. Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
8. Heat vegetable oil in a large saucepan.
9. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes.
10. Transfer to a paper towel-lined plate; discard excess oil.
11. Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.

chicken breast, cornstarch, eggs, vegetable oil, sesame seeds, green onion, chicken broth, freshly squeezed orange juice, sugar, white vinegar, soy sauce, clove garlic, orange zest, sriracha, ground ginger, white pepper

Taken from cookpad.com/us/recipes/340859-chinese-orange-chicken (may not work)