Ingredients
Scale
- 1.5 – 2 pounds of chicken
- 1 cup chicken broth
- 1/4 cup freshly squeezed orange juice (approximately 2–3 medium oranges)
- 1/2 cup brown sugar
- 1/3 cup vinegar
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 Tablespoon orange zest
- 1 teaspoon Sriracha sauce
- 1/4 teaspoon pepper
- 1 cup flour
- 2 eggs, large
- 1 cups vegetable oil
- 1 green onion, optional
Instructions
- Rinse and trim chicken. Cut into 1″ chunks.
- In a medium bowl, combine chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, and pepper.
- Combine chicken and 2/3 of the marinade. Marinate for at least 30 minutes.
- Drain chicken from marinade. Discard used marinade.
- Heat remaining marinade in a medium saucepan over medium heat.
- Bring to a boil. Stir in 2 tablespoons flour and 2 tablespoons water.
- Cook until thickened, stirring constantly.
- Dip chicken into eggs. Roll chicken into flour to coat.
- Heat vegetable oil in a large saucepan.
- Add chicken and fry until golden brown and chicken is no longer pink.
- Transfer to a paper towel lined plate.
- Serve chicken immediately and toss with marinade. Optional: Top with green onion.
