This recipe was originally found at cookingclassy.com.
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Ingredients
| 1 1⁄2 | lbs | boneless skinless chicken breast halves, diced into 1 - 1 1/2-inch pieces |
| 1 | cup | low-sodium chicken broth |
| 1 | Tbsp | finely grated orange zest zest of 1 1/2 fairly large oranges |
| 1⁄2 | cup | freshly squeezed orange juice |
| 1⁄3 | cup | white vinegar |
| 1⁄4 | cup | soy sauce |
| 2⁄3 | cup | sugar |
| 1⁄4 | 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 1⁄4 | cups | + 2 Tbsp cornstarch |
| 2 | Tbsp | cold water |
| 2 | large | eggs |
| vegetable oil or peanut oil, for frying | ||
| chopped green onions and sesame seeds for garnish (optional) |
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