Orange Chicken

Ingredients

• 0.5 teaspoon pepper black
• 1 lb chicken thighs boneless
• 1 cup chicken broth 
• 1 cup tbsp cornstarch 
• 1  eggs (for coating and frying)
• 2 cloves garlic minced
• 0.5 teaspoon ginger minced
• 2 servings oil for frying
• 0.5 cup orange juice 
• 0.3 cup soya sauce 
• 2 teaspoon sriracha 
• 0.5 cup sugar 
• 0.3 cup vinegar 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• whisk

Directions

1. Mix together the chicken broth, juice, sugar, vinegar, soy sauce, garlic, sriracha, ginger and pepper in a bowl to make marinade.
2. Pour slightly more than 1/2 of the marinade into ziploc bag. Set the rest aside to make sauce later. Slice chicken into 1 inch cubes.
3. Add chicken into marinade bag.
4. Let chicken marinade for at least 2 hours.
5. Pour oil into frying pan at least 1 inch deep and heat to medium heat. In a small bowl, whisk egg. In a separate small bowl, pour 1 cup cornstarch.
6. Drain chicken from marinade. Dunk chicken first in egg, then coat in cornstarch and then put into heated frying pan. Fry for a few minutes until chicken is a light golden brown. You can do a few pieces at a time, in small batches until all chicken is used up.
7. Place already fried chicken aside on plate lined with paper towel.
8. In a small saucepan, pour the remaining marinade that was previously set aside.
9. Add in 2 tbsp of cornstarch and mix so it is completely dissolved. Cook on low heat, stirring constantly so that the cornstarch does not get chunky. Cook for a few minutes until sauce becomes thick.
10. Set aside about 1/3 of the sauce. Leave remaining 2/3 in saucepan and add in fried chicken pieces and coat with sauce.
11. Serve chicken over rice.
12. Pour some of the remaining sauce on top.