ORANGE JUICE MARINADE FOR CHICKEN RECIPES

Steps:

• Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
• Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
• In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
• Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
• Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Steps:

• 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.