Crispy Orange Chicken Bites and Sauce

Ingredients

Marinade

• 1 cup chicken broth
• 1/2 cup freshly squeezed orange juice
• 1/2 cup granulated sugar
• 1/3 cup white vinegar
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 1 Tablespoon orange zest
• 1 teaspoon Sriracha, or more, to taste
• 1/4 teaspoon ground ginger
• 1/4 teaspoon white pepper

Chicken Bites

• 1 1/2 pounds boneless, skinless, chicken breasts, cut into 1-inch chunks
• 1 cup 2 Tablespoons cornstarch, divided
• 2 large eggs, beaten
• 1 cup vegetable oil
• 1 green onion, thinly sliced

Directions

Marinade

1. In a mixing bowl, stir together the chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper. Set aside.

Chicken Bites

1. Place the chicken pieces into large bowl with a lid, or a gallon size Ziploc bag. Add 2/3 cup of the marinade. Place into the refrigerator and let sit at least 30 minutes, turning the bag or bowl occasionally to distribute the marinade over the chicken pieces.
2. Drain and discard the marinade.
3. Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons of cornstarch combined with 2 tablespoons water.
4. Cook for 1-2 minutes, stirring frequently, until thickened;keep warm.
5. Heat the vegetable oil in a deep sided, heavy bottom saucepan to 375F.
6. Have ready a paper-towel lined plate.
7. Working one piece at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
8. Working in batches, use tongs to carefully add chicken to the hot oil and fry until golden brown and cooked through, about 1-2 minutes.
9. Transfer to a paper towel-lined plate; discard excess oil.
10. Serve chicken immediately, tossed or drizzled with the marinade, garnished with green onion, if desired.