I rarely take time to post feedback on recipes but felt I must. Next time I will do what I can do to prepare some things in advance, as this did take me about 90 minutes, but it was delicious. :o) It’s worth it to use more corn starch or else I don’t think you’ll get the crispiness if your egg bleeds through. I think most of it ended up stuck on my fingers, but what can you do. I probably used about 2 cups of corn starch on a total of 3 thin chicken breasts cut into cubes. I didn’t time the frying.you just sort of know. The sauce was delicious and my chicken turned out great - 1 inch chunks from thin chicken breasts and fried in a deep sided frying pan on an electric stove on medium. It’s personal preference (and is stated as optional), but don’t worry if you don’t have green onion. I love green onion usually but I ended up preferring bites without the green onion in this particular recipe. It was a non-issue, though, and in the end had no impact on taste or appearance. So, if you are a first time corn starch-user like me…just know that this step is important or you get globs of corn starch in your marinade. I’ve never used corn starch before, so the one exception was I forgot to mix the corn starch with (cold) water before adding it to the heated marinade. With one exception, I followed the recipe exactly as written and it was great. Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.Transfer to a paper towel-lined plate discard excess oil. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Heat vegetable oil in a large saucepan.Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.Cook, stirring frequently, until thickened about 1-2 minutes keep warm. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Heat remaining marinade in a medium saucepan over medium heat.Drain the chicken from the marinade, discarding the marinade. In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade marinate for at least 30 minutes, turning the bag occasionally.To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large bowl.
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