Chinese Orange Chicken (Crispy Chicken without Deep Frying)
INGREDIENTS
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Marinade:
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1 large boneless skinless breast (or 2 thighs), cut to 2 to 2.5-cm (1-inch to 1/4-inch) pieces (*footnote 1)
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1 tablespoon vegetable oil
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1/2 teaspoon salt
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1 egg
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1/2 cup cornstarch
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Sauce:
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2 tablespoons dried tangerine peel (or orange zest)
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1/4 cup orange juice
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3 tablespoons rice vinegar (or distilled white vinegar)
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1 tablespoon light soy sauce (or soy sauce, or tamari for gluten free)
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1 tablespoon Shaoxing wine (or dry sherry, or rice wine, or chicken stock)
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2 tablespoons sugar
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2 teaspoons cornstarch
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1/4 teaspoon fine sea salt
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1/3 cup peanut oil (or grapeseed oil, or vegetable oil)
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3 green onions, sliced (white part for cooking and the green part for garnishing)
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3 cloves garlic, minced
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(Optional) 2 teaspoons toasted sesame seeds for garnish
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