1 1/2 lbs. boneless chicken breasts, cut into 1" chunks
1 C and 2 Tbsp cornstarch, divided
2 large eggs, beaten
1 C vegetable oil
1/2 tsp sesame seeds (optional)
1 C chicken broth
1/2 C orange juice
1/2 C honey
1/3 C soy sauce
1/4 C rice wine vinegar
3 cloves garlic, minced
1 Tbsp orange zest
1 tsp Sriracha
1/4 tsp ground ginger
1/4 tsp white pepper
Whisk together chicken broth, orange juice, honey, vinegar, soy sauce, garlic, orange zest, sriracha, ginger, and white pepper, in a bowl.
In a large zip-lock bag or large bowl, combine chicken and 2/3 C of marinade. Marinate chicken for at least 30 minutes, turning the bag occasionally.
Drain marinade from chicken and discard marinade (the used marinade).
Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil.
Stir together 2 Tbsp cornstarch with 2 Tbsp cold water. Add to marinade. Continue boiling, stirring frequently, until thickened (about 1-2 minutes). Set aside, but keep warm.
One at a time, dip chicken into beaten eggs and dredge in remaining 1 C cornstarch, being sure to evenly coat.
Heat vegetable oil in a large saucepan.
In batches, add chicken and fry until golden brown and cooked through (about 1-2 minutes).
Transfer to a paper towel-lined plate. Serve the chicken immediately, topped with remaining marinade, and garnished with sesame seeds (optional).