1-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup plus 2 tablespoons cornstarch, divided
2 large eggs, beaten
1 cup vegetable oil
1/2 teaspoon sesame seeds
2 scallions (green onions), chopped
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 cloves garlic, minced
1 tablespoon orange zest
1 teaspoon Sriracha, or more, to taste
1/4 teaspoon ground ginger
1/4 teaspoon white pepper
1 shredded carrot
small can of water chestnuts
1. 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, 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; discard the marinade.
3. 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. (Can also add shredded carrots, water chestnuts, cashews, diced
onions... whatever veggies you like.)
4. Working one piece at a time, dip the chicken into the eggs then dredge in remaining 1 cup
cornstarch, pressing to coat.
5. Heat vegetable oil in a large saucepan. Working in batches, add the chicken and fry until
golden brown and cooked through, about 1-2 minutes. Transfer to a plate lined with a paper towel to
drain. Discard excess oil.
Plate cooked rice, chicken, sauce, and garnish with sesame seeds and chopped scallions.