Chinese Take Out Orange Chicken

I've found it easier (and cheaper) to make chinese food at home. No more waiting for the delivery driver to bring you cold food, no more waiting to be served in a restaurant, no more tipping. This is one of many chinese recipes that i prepare, and we feast at home for a fraction of the price. The best part is, we know it is going to be good. I hope you enjoy this one of my many stay at home" chinese dishes. Prep time includes 1 hour marinade time and 1 hour refrigeration time after coating. Step #4 has been edited in response to googles2 review. Thank you chef for bringing this to my attention. :)"

Steps

Thoroughly mix together all the marinade ingredients.

Put chicken pieces into a large zip-lock baggie.

Add 1 / 2 cup of marinade to the baggie and seal , reserving the rest.

Toss chicken to thoroughly cover and place baggie into a glass dish and refrigerate for 1 hour , tossing again after 30 minutes.

Meanwhile , place beaten eggs in a bowl on the counter.

Place the 1 cup of cornstarch into a pie pan.

Put the 1 cup oil into a deep , heavy bottom skillet.

Place remaining , un-used marinade into a sauce pan.

Remove chicken pieces from the marinade , and place on a plate.

Discard used marinade.

Dip the chicken pieces into the beaten egg , then dredge thru the cornstarch.

Gently press pieces to be sure they are coated.

Place chicken into the fridge for 1 hour to set the coating.

Edited: place the dredged chicken pieces on a wire rack over a sheet pan to refrigerate , i do not recommend leaving the chicken pieces in the pan of cornstarch.

After 1 hour remove the chicken from.

Ingredients

boneless skinless chicken breasts, cornstarch, cold water, eggs, vegetable oil, sesame seeds, scallion, chicken broth, orange juice, granulated sugar, white vinegar, soy sauce, garlic cloves, orange zest, hot sauce, ground ginger, white pepper