Tuesday, February 18, 2014
1 1/2 pounds chicken breast, cut into bite sized pieces
1 cup plus 2 Tablespoons cornstarch, divided
2 large eggs, beaten
1 cup vegetable oil
1/2 teaspoon sesame seeds
1 scallion, thinly sliced
For The Marinade:
1 cup chicken broth
1/2 cup freshly squeezed orange juice, from 1 large orange
1/2 cup sugar
1/3 cup white vinegar
1/4 cup soy sauce
2 garlic cloves, finely minced
1 Tablespoon orange zest
1 teaspoon Sriracha, or more if desired to taste
1/4 teaspoon finely diced ginger
1/4 teaspoon pepper
1. For The Marinate: Combine the chicken broth, orange juice, sugar, white vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and pepper in a large bowl and whisk together until all is combined.
2. In a large ziploc bag or large bowl combine the chicken and 2/3 cup of the marinate, then marinade for at least 30 minutes, turning the bag occasionally, then discard the marinade.
3. Heat the remaining marinade in a saucepan over medium high heat, bring to a bowl and whisk in 2 Tablespoons of cornstarch mixed with 2 Tablespoons of water (make a slurry) then add to saucepan, cook, whisking frequently about 2-3 minutes until thickened and keep warm on low.
4. Working one a a time, dredge the chicken into the remaining 1 cup of cornstarch, make sure to coat evenly.
5. Heat the vegetable oil in a large saucepan, working in small batches, add chicken to oil and cook until all sides are golden brown and cooked through. Transfer to a paper towel lined plate.
6. Immediately after chicken is all cooked place in the marinade and stir gently to coat all of the pieces. Place on a platter and drizzle the rest of the marinate that is left after tossing, garnish with scallion and sesame seeds and serve. Enjoy!!!!