3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1½ c. cornstarch
3 eggs, beaten
¼ cup canola oil
Orange Chicken Sauce Ingredients:
⅔ c. brown sugar
⅔ c. orange juice
¼ c. low sodium soy sauce
2 tsp. sriracha
3 T. white vinegar
3 T. apple cider vinegar
1 tsp. garlic salt
1 T. grated orange peel
1 tsp. cornstarch
Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. (yes you dip the chicken first in the cornstarch. I promise this method is amazing.)
Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
In a medium sized mixing bowl, whisk together brown sugar, orange juice, sriracha, apple cider vinegar, grated orange peel, white vinegar, soy sauce, garlic salt, and cornstarch. Pour over chicken and bake for 1 hour.
I stir the chicken every 15 minutes so that it coated them in the sauce.