Chinese Orange Chicken
Recipe Credit

(chicken, marinade )

Chinese Orange Chicken
Chinese Orange Chicken

Yield: 4 servings


1 ½ lb bonless chicken breasts, cut into 1-in chunks
1 C + 2 Tbsp cornstarch, divided
2 large eggs, beaten
1 C vegetable oil
½ tsp sesame seeds
1 green onion, thinly sliced
Orange marinade (recipe follows)

Orange Marinade

1 C chicken broth
½ C freshly squeezed orange juice
½ C sugar
⅓ C distilled white vinegar
¼ C soy sauce
2 cloves of garlic, minced
1 Tbsp orange zest
1 tsp Sriracha, (to taste)
¼ tsp ground ginger
¼ tsp white pepper

Instructions for Marinade:

  1. Whisk together marinade ingredients in large bowl.
  2. Reserve ⅔ cup 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.

  1. In gallon size Ziplock bag or large bowl, combine chicken and ⅔ cup of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain, discarding the marinade.
  2. Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
  3. Heat vegetable oil in a 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.
  4. Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired..