Better Than Takeout Orange Chicken

There's no need to order out! This better than takeout orange chicken is ready to go in a little over an hour!

Better Than Takeout Orange Chicken

Ingredients
  1. 1 c. low sodium chicken broth
  2. ½ c. freshly squeezed orange juice
  3. ½ c. sugar
  4. ⅓ c. distilled white vinegar
  5. ¼ c. soy sauce
  6. 2 cloves garlic, minced
  7. 1 tbsp. orange zest
  8. 1½ tsp. Sriracha
  9. ¼ tsp. freshly grated ginger
  10. ¼ tsp. black pepper
  11. ¼ tsp. red pepper flakes
  12. 1 tbsp. cornstarch or tapioca flour
  13. 1 tbsp. water
For the chicken:
  1. 1½ lbs boneless, skinless, chicken breasts, cut into 1" chunks
  2. ¾ c. cornstarch or tapioca flour
  3. 2 large eggs, lightly beaten
  4. 2 c. vegetable oil
Directions
  • Preheat oven to 325 degrees, lightly spray a 9x13 inch glass pan, set aside.
  • In a medium size mixing bowl (or a 2 c. measuring cup), whisk together the chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger, black pepper, and red pepper flakes, set aside.
  • Place the cubes of chicken into a bowl with the whisked eggs, toss the chicken (taking care to let the egg drip off it) into a large ziplock bag full of the cornstarch. Zip and shake until evenly coated.