Chinese Orange Chicken Recipe

Ingredients:

1/2 pound chicken breast, cut into 1-inch cubes
3 cups oil for frying
1 cup cornstarch (for coating chicken)
1 teaspoon sesame seeds
Some chopped green onion for topping

For the Marinade:

1 cup orange juice
2 teaspoons light soy sauce
A few drops sesame oil
1/2 teaspoon salt
1/4 teaspoon baking soda

For the Sauce:

1 cup orange juice
1/2 cup chicken stock
2 tablespoons sugar
2 teaspoons light soy sauce
A few drops sesame oil
2 teaspoons oil
1 clove garlic, minced
1 tablespoon apple cider vinegar
2 teaspoons cornstarch, dissolved in 1 tablespoon cool water
Salt to taste

Preparation:

Combine the ingredients for the marinade.
Add chicken and marinate for 15 to 20 minutes.

Mix the Sauce ingredients in a bowl: orange juice, chicken stock, sugar, soy sauce, salt, and sesame oil.

In a small to medium sized pot, heat up a few teaspoons oil and sauté minced garlic until fragrant, about 1 minute.
Add apple cider vinegar, then the combined sauce ingredients.
Simmer until liquid is reduced by 3/4, about 15 minutes.
Stir in cornstarch and water mixture until sauce thickens, then season with salt to taste.
Check sauce for the desired thickness. If it is too runny for you then you can add a bit more corn starch and water.
Set sauce aside and keep warm.

Take chicken out of marinade, shaking off the excess and toss cubes in the 1 cup cornstarch.
Shake off excess cornstarch and place on a plate.
Heat up the 3 cups oil in a pot or wok.
When oil just begins to smoke, add the first batch of chicken cubes and deep-fry until cooked through, about 4 to 5 minutes.
Remove chicken with a slotted spoon and drain on paper towels.
Repeat with the rest of the chicken.
Reheat orange sauce and add fried chicken cubes.
Mix until well-coated.
Place the chicken servings on two plates and sprinkle sesame seeds and green onion on top.
Serve with side of white rice and vegetables

Serves 2