Orange Chicken

– 2 tablespoons cornstarch + 2 tablespoons water – ▢1 cup freshly squeezed orange juice (from 4 oranges) – ▢2 tablespoons freshly grated orange zest (from 1 orange) – ▢⅓ cup granulated sugar – ▢2 tablespoons rice vinegar – ▢2 tablespoons low-sodium soy sauce – ▢1 teaspoon sriracha optional (more or less to taste)

Ingredients

To make the sauce, mix the cornflour and water in a small bowl with a whisk. Put away. Add the sugar, rice vinegar, soy sauce, sriracha, garlic, and ground ginger to a pot.

Then add the orange juice and orange zest. Over medium heat, bring to a boil and cook for two to three minutes, until the sauce smells good.

Add the cornflour slurry and stir it in after taking the pot off the heat. Bring the sauce back to a simmer while mixing it all the time. Take it off the heat when it gets thick and set it away.

Place the cornflour in a small bowl. Then, bread the chicken. Mix the eggs, salt, and black pepper in a second small bowl with a whisk.

To coat the chicken bits, add them to the cornflour one at a time and shake off any extra. Place the chicken on a plate and dip it in the egg mixture, letting any extra egg mixture drip off.

Place the cornflour in a small bowl. Then, bread the chicken. Mix the eggs, salt, and black pepper in a second small bowl with a whisk.