Chinese Orange Chicken

• 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

1. Whisk broth, oj, sugar, vinegar, soy sauce, garlic, ginger, & white pepper in large bowl.
2. 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
3. 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.
4. Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 C cornstarch, pressing to coat.
5. 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.
6. Serve chicken immediately, tossed or drizzled w marinade, garnished w sesame seeds and green onion if desired

chicken breasts, t cornstarch, eggs, vegetable oil, sesame seeds, green onion, chicken broth, oj, sugar, white vinegar, soy sauce, garlic, t, ground ginger, white pepper

Taken from www.epicurious.com/recipes/member/views/chinese-orange-chicken-52835211 (may not work)