take-out orange chicken

How To Make take-out orange chicken

• 
  1

  In a medium mixing bowl whisk together chicken broth, orange juice, sugar, vinegar, tamari, garlic, orange zest, Sriracha, grated ginger, and white pepper.
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  2

  Cut chicken into 1-inch pieces. Place in a large freezer bag or bowl with a lid. Add 2/3 cup of the chicken broth mixture. Stir to coat and chill for 30 minutes.
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  3

  In a medium saucepan, heat the remaining marinade over medium-high heat. Whisk together the 2 tablespoons corn starch with 2 tablespoons water.
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  4

  When marinade begins to boil, whisk in corn starch mixture, stirring until thickened.
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  5

  Remove from heat and set aside.
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  6

  In a large skillet, heat oil over medium-high heat.
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  7

  Place rice flour in a medium mixing bowl and beaten eggs in another. Drain the marinade off chicken and discard.
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  8

  Dip chicken pieces into the beaten eggs.
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  9

  Then dip chicken into the rice flour. I just add chicken, toss, add chicken, toss... until I have all my chicken in the rice flour bowl. Then I toss the whole thing until all the flour is absorbed onto the chicken.
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  10

  When the oil is hot, add 1/2 of the coated chicken pieces. Turn after 90 seconds browning the other side. Each batch should take 3 minutes to cook.
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  11

  Using a slotted spoon remove chicken and drain. Repeat the process with the remaining chicken pieces. When frying the last of the chicken, reheat the sauce.
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  12

  Place chicken in a large serving bowl, add sauce. Toss/stir well to combine.
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  13

  Garnish with sesame seeds, a few red pepper flakes, and sliced green onion. Serve over hot white rice.
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