Chinese Orange Chicken - Slightly Spicy, Tangy, with pronounced Orange flavor it's a party on a plate. The Orange Chicken is made with chicken breast, which should compensate for the frying.
Combine all ingredients for the Orange Sauce together & stir until sugar & salt is dissolved (1½ cup Chicken broth, 4 Tbsp Orange Juice Concentrate, 1/2 cup sugar, 1/3 cup vinegar, 1/4 cup soy sauce, 2 cloves garlic (minced), 1 Tbsp orange zest, 1 tsp Sriracha, ¼ tsp ground ginger, ¼ tsp white pepper & 1 tsp salt).
Put 1½ lb cubed chicken and 2/3 cup sauce into a ziplock bag & marinate for at least 30 minutes turning the bag at least 3 times.
Combine the 2 tablespoons water & 2 tablespoons corn starch in a saucepan. Stir together until no lumps are seen. Add the marinade liquid, stir & cook until thickened (about 2-3 minutes after it comes to a boil). Do not boil for too long or it will become thin again. Remove from heat & keep warm.
Whisk together 2 eggs.
Heat 1 cup oil to 350 over medium heat. Set up your working station. Put 1 cup corn starch into a larger bowl, have your egg mixture ready. Dip the chicken in the egg mixture, then the corn starch mixture pressing to adhere.
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