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In a medium mixing bowl whisk together chicken broth, orange juice, sugar, vinegar, tamari, garlic, orange zest, Sriracha, grated ginger, and white pepper.
Cut chicken into 1-inch pieces. Place in a large freezer bag or bowl with a lid. Add 2/3 cup of the chicken broth mixture. Stir to coat and chill for 30 minutes.
In a medium saucepan, heat the remaining marinade over medium-high heat. Whisk together the 2 tablespoons corn starch with 2 tablespoons water.
When marinade begins to boil, whisk in corn starch mixture, stirring until thickened.
Remove from heat and set aside.
In a large skillet, heat oil over medium-high heat.
Place rice flour in a medium mixing bowl and beaten eggs in another. Drain the marinade off chicken and discard.
Dip chicken pieces into the beaten eggs.
Then dip chicken into the rice flour. I just add chicken, toss, add chicken, toss... until I have all my chicken in the rice flour bowl. Then I toss the whole thing until all the flour is absorbed onto the chicken.
When the oil is hot, add 1/2 of the coated chicken pieces. Turn after 90 seconds browning the other side. Each batch should take 3 minutes to cook.
Using a slotted spoon remove chicken and drain. Repeat the process with the remaining chicken pieces. When frying the last of the chicken, reheat the sauce.
Place chicken in a large serving bowl, add sauce. Toss/stir well to combine.
Garnish with sesame seeds, a few red pepper flakes, and sliced green onion. Serve over hot white rice.