Preparation Steps

• Place chicken pieces in a resealable bag, set aside.
• In a medium saucepan, combine chicken broth, orange zest, orange juice, vinegar, soy sauce, sugar, ginger, onion, garlic, Sriracha, and pepper. Bring to a boil over medium heat.
• Whisk mixture well, then measure out 2/3 cup of the sauce and pour over chicken in the bag.
• Seal the bag and refrigerate for 30 minutes.
• Meanwhile, reheat remaining sauce and bring to a boil, stirring frequently.
• Mix 2 Tbsp cornstarch with 2 Tbsp cold water, then stir into the boiling sauce to thicken. Cook for 1-2 minutes and remove from heat.
• Heat oil in a large deep fryer or skillet to 350°F. Whisk eggs in a shallow dish. Place remaining cornstarch in another shallow dish.
• Remove chicken from marinade and coat in egg then dredge in cornstarch. Fry chicken in batches for 5-7 minutes until golden.
• Remove fried chicken and drain on paper towels. Toss chicken with thickened orange sauce.
• Serve hot, garnished with chopped green onions and sesame seeds if desired.