- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- salt and pepper
- 3/4 cup cornstarch
- 2 large eggs, beaten
- 1 cup vegetable oil (or other frying oil)
- 1 cup chicken broth
- 1 tablespoon orange zest
- 1/2 cup freshly squeezed orange juice (from 2 to 3 oranges)
- 1/2 cup granulated sugar
- 1/3 cup distilled white vinegar
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 1/2 teaspoons Sriracha, more or less to taste
- 1/4 teaspoon dried ground ginger (or 1 tablespoon fresh minced ginger)
- 1/4 teaspoon pepper
- 2 tablespoons cornstarch + 2 tablespoons cold water
- 1 green onion, sliced thin
- sesame seeds
- Season cut chicken with salt and pepper.
- Add 3/4 cup cornstarch and chicken pieces to a gallon-size resealable bag.
- Shake to evenly coat the chicken.
- In a medium saucepan whisk together the broth, orange zest, orange juice, sugar, vinegar, soy sauce, garlic, Sriracha, ginger, and pepper.
- Bring to a boil over medium heat and stir in the cornstarch dissolved in water. Cook, stirring frequently, until thickened, about 1-2 minutes.
- Keep warm.
- Add beaten eggs to a shallow dish.
- Heat oil in a large skillet or saucepan on medium-high heat.
- (The oil needs to be hot, but reduce heat if it starts splattering too much.)
- Working in batches (about 3 total) dip each coated piece of chicken in the egg, then add it to the hot oil.
- Fry until golden brown and cooked through, about 3 minutes on each side.
- Transfer cooked chicken to a paper towel-lined plate.
- Serve chicken immediately, tossed or drizzled with the sauce and topped with green onion and sesame seeds.