Ingredients: |
Ingredients: 1 c. low sodium chicken broth
½ c. freshly squeezed orange juice
½ c. sugar
⅓ c. distilled white vinegar
¼ c. soy sauce
2 cloves garlic, minced
1 tbsp. orange zest
1½ tsp. Sriracha
¼ tsp. freshly grated ginger
¼ tsp. black pepper
¼ tsp. red pepper flakes
1 tbsp. cornstarch or tapioca flour
1 tbsp. water
For the chicken:
1½ lbs boneless, skinless, chicken breasts, cut into 1" chunks
¾ c. cornstarch or tapioca flour
2 large eggs, lightly beaten
2 c. vegetable oil
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Directions: |
Directions:Preheat oven to 325 degrees, lightly spray a 9x13 inch glass pan, set aside.
In a medium size mixing bowl (or a 2 c. measuring cup), whisk together the chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger, black pepper, and red pepper flakes, set aside.
Place the cubes of chicken into a bowl with the whisked eggs, toss the chicken (taking care to let the egg drip off it) into a large ziplock bag full of the cornstarch. Zip and shake until evenly coated.
Heat vegetable oil in a large saucepan or dutch oven. Working in batches (3-4), add the chicken and fry until golden brown and cooked through, about 1-2 minutes, then transfer to a paper towel lined plate.
Add the fried chicken to the prepared 9x13 pan. Whisk together a slurry of 1 tbsp. of cornstarch and 1 tbsp. of water, add to the sauce and then pour over the chicken. Place in the oven and bake uncovered for 50 minutes, stirring every 15 minutes or so. Remove and serve immediately. |
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