Orange Chicken

My mouth is watering just thinking about this orange chicken, modified from fabulouslyfrugal.com. It's perfectly crispy and the sauce is so orange, tangy, and sticky. Served with rice.

• CHICKEN

1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1-inch pieces
salt and pepper
3/4 cup cornstarch
2 large eggs, beaten
1 cup vegetable oil (or other frying oil)

• SAUCE

1 cup chicken broth
1 tablespoon orange zest
1/2 cup freshly squeezed orange juice (from 2 to 3 oranges)
1/2 cup granulated sugar
1/3 cup distilled white vinegar
1/4 cup soy sauce
2 cloves garlic, minced
1 1/2 teaspoons Sriracha, more or less to taste
1/4 teaspoon dried ground ginger (or 1 tablespoon fresh minced ginger)
1/4 teaspoon pepper
2 tablespoons cornstarch + 2 tablespoons cold water

• TOPPING

1 green onion, sliced thin

Directions 

1. Cut chicken and season with salt and pepper.
2. Add 3/4 cup cornstarch and chicken pieces to a gallon-size resealable bag.
    Shake to evenly coat the chicken.
3. In a medium saucepan whisk together the broth, orange zest, orange juice, sugar, vinegar, soy sauce, garlic, Sriracha, ginger, and pepper.
4. Bring to a boil over medium heat and stir in the cornstarch dissolved in water. Cook, stirring frequently, until thickened, about 1-2 minutes.

5. Lower heat and Keep warm.
6. Add beaten eggs to a shallow dish.
7. Heat oil in a large skillet or saucepan on medium-high heat.
(The oil needs to be hot, but reduce heat if it starts splattering too much.)
Working in batches (about 3 total) dip each coated piece of chicken in the egg, then add it to the hot oil.
8.Fry until golden brown and cooked through, about 3 minutes on each side.
Transfer cooked chicken to a paper towel-lined plate.
9. Serve chicken immediately, tossed or drizzled with the sauce, and topped with green onion and sesame seeds. Enjoy!