Chinese Orange Chicken {Fresh Orange Sauce!}

cookingclassy.com

Denise Edginton Wood

1 ½ lbs boneless skinless chicken breasts, cut into 1 to 1 ½-inch pieces

1 cup low-sodium chicken broth

1 Tbsp finely grated orange zest (zest of 1 ½ fairly large oranges)

½ cup freshly squeezed orange juice

⅓ cup white vinegar

¼ cup soy sauce

½ cup granulated sugar

¼ tsp dried ginger

2 Tbsp grated yellow onion (be sure to get some of the juices when measuring)

2 cloves garlic, finely minced

1 tsp Sriracha hot sauce (optional)

Freshly ground black or white pepper, to taste

1 ¼ cups 2 Tbsp cornstarch

2 Tbsp cold water

2 large eggs

vegetable or peanut oil, for frying

Chopped green onions and sesame seeds, for garnish (optional)

Directions at cookingclassy.com

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