Ingredients
3lbschicken breast,boneless skinless, cut into 2-inch cubes
½cupsoy sauce
1tbspsesame oil,toasted
2tbsporange juice
¼cupcornstarch
¼cupall-purpose flour
1tspbaking powder
1tbspsesame oil
2tbspsriracha chili sauce
2tspfresh ginger
2garlic cloves,minced
2cupschicken broth
¼cuporange juice
2tbspsoy sauce
3tbspbrown sugar
2tbspsherry
¼cupcornstarch
canola oil,or vegetable oil, for frying
11ozmandarin oranges,(1 can), drained
scallions or green onions,chopped, for garnish
sesame seeds,for garnish
Preparation
Add all the ingredients for the marinade to a large bowl and whisk to combine the ingredients. Add the cubed chicken and toss to coat.
Let the chicken marinate for 30 minutes or up to an hour.
Get a large pot heating up with oil over medium heat. Only fill the pot halfway up.
Clip a thermometer to the side of the pot and let it heat up until it reaches 375 degrees F.
While the chicken is marinating and the oil is heating up, get the sauce together by adding the sesame oil to a medium pot. Add the ginger and garlic and cook for 30 seconds, stirring.
Add in the rest of the sauce ingredients except for the cornstarch, stir and bring to a boil.
Mix the cornstarch together in a small dish with 3 tablespoons of water, then slowly pour into the sauce while whisking. Bring to a boil once again then turn the heat off, cover and set aside.
When the oil reaches the right temperature, start frying the chicken. Take the chicken out of the marinade a few pieces at a time and carefully add them to the oil.
Fry for 5 to 6 minutes, then remove to a paper towel-lined plate and start the next batch of chicken.
Once the chicken is all fried, add it to a large bowl along with the mandarin oranges. Pour the sauce over the chicken and oranges and toss to coat.
Garnish with scallions and sesame seeds and serve immediately. Enjoy!
