This Orange Chicken with Sriracha is easily made at home, and tastes much fresher and better than any takeout! Be sure to serve immediately for best results.
- For the Marinade:
- 1 cup regular chicken broth
- 1/2 cup freshly squeezed orange juice
- zest of one orange
- 1/2 cup white sugar
- 1/3 cup Asian seasoned rice vinegar
- 1/4 cup regular (not light) soy sauce
- 4 cloves garlic, finely minced
- 2–3 TB Sriracha, depending on desired heat level
- 1 tsp ground ginger
- 2 TB cornstarch, dissolved with 2 TB water
- For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-size chunks
- 1 cup cornstarch, in a pie pan
- 2 large eggs, beaten, in a pie pan
- 1 cup peanut oil for frying
- Optional: sesame seeds and green onions for garnish
- Make the marinade: Combine all marinade ingredients together in a bowl, and whisk to incorporate well. Combine chicken with 1/2 cup of the marinade, making sure that all pieces are thoroughly covered with the marinade. Let it marinate for at least 30 minutes or longer.
- Meanwhile, in a medium saucepan, bring remaining marinade to a boil over medium heat, stirring frequently. Sauce will thicken as it gets to a boil. Once sauce is thickened, turn heat off. Keep sauce warm while you fry the chicken.
- Drain chicken and discard used marinade.
- Dip chicken pieces a few at a time into the pan of beaten eggs. Let excess eggs drip off, and dredge chicken pieces in the pan of cornstarch. Press to coat well. Repeat until all pieces are coated.
- Heat oil in a large saucepan over medium-high to high heat, until oil is very hot. Add chicken pieces, taking care not to overcrowd, and fry until cooked through, about 1-2 min. Place fried chicken on paper towels, and work in batches until all chicken is fried.
- Toss chicken with warm sauce and serve immediately. Serve over rice and garnish as desired.
- Category: dinner, main