Orange Chicken

INGREDIENTS

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
  
• 1 cup plus 2 tablespoons cornstarch, divided
• 1 cup vegetable oil
• 1/2 teaspoon sesame seeds
• 1 green onion, thinly sliced
• 2 oranges for zest and juice

• 1 cup chicken broth
• 1/2 cup freshly squeezed orange juice
• 1/2 cup sugar
• 1/3 cup distilled white vinegar
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 1 tablespoon orange zest
• 1 teaspoon Sriracha, or more, to taste
• 1/4 teaspoon ground ginger
• 1/4 teaspoon white pepper 

INSTRUCTIONS 

1. 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. In a pot separate 1/3 cup of the marinade for the sauce.
2. 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 or mixing occasionally. Drain the chicken from the marinade, discarding the marinade.
3. Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently until thickened about 1-2 minutes; keep warm.