Traditional Orange Sesame Chicken

Yes, it tastes a little like take-out but wayyyyy better...

You will need:

• 1 - 1 1/2 boneless, skinless chicken cut into small pieces (the thinner the better, I learned that the hard way- if it's too thick you will feel like you are cooking forever)
• 1 cup of cornstarch (divide this into 1/4 cup for marinade and 3/4 for coating the chicken (Not the healthiest but you could go halves with arrowroot or flour however, nothing quite substitutes the cornstarch) 
• 2 eggs beaten in a shallow bowl 
• 1 1/2 cups coconut oil (however you may need some in reserves if your oil level goes low when frying)
• 1 handful sesame seeds 
• 1 hearty pinch crushed red pepper flakes 
• 3 cups trimmed and washed green or wax beans optional 

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For the marinade: 

• 1 cup chicken broth (I used homemade but store bought will do) 
• 1 large orange- juice and zest 
• 1/2 cup coconut sugar 
• 1/3 cider vinegar (or red wine vinegar)
• 1/3 cup soy sauce (I use San- J) 
• 1 tablespoon Asian garlic chili paste  (in Asian stores- has the rooster on it - can be substituted with garlic chopped) 
• 2 teaspoons siracha 
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper 

To start clean and cut your chicken into cubes or strips. Combine all ingredients in marinade and whisk until thoroughly blended. Put aside 1/3 of this mixture for later while you add the marinade to your raw chicken and marinate in fridge for at least one hour if not longer. The cornstarch you've put aside for this will be added LATER to the 1/3 cup remaining. 

Next, put your coconut oil in a wok or saucepan on med-high for frying the chicken. Meanwhile, take that 1/3 amount of marinade mixture and blend in the 1/4 cornstarch with a few tablespoons of water and place into a pan on medium- once it thickens put it on low and let stand. If you choose to use green or wax beans - once they are trimmed add these into the sauce while it cooks off and you finish prepping the chicken. They should soften. 

Whisk your eggs in a bowl. You should have a separate bowl for the 3/4 cup cornstarch. Drain your raw chicken of the marinade and dip into egg and then starch one at a time before putting into the fry oil about four chunks at a time so as not to bring the heat down to low for cooking. Cook until golden around three minutes per batch - however check depending on the size you've cut your chicken. As these batches finish off add them (after draining) to the sauce with the beans that has been put on low/warm. Once these are all cooked and stirred into the sauce serve over a nice white or brown rice (I made mine with coconut water) and top with sesame seeds and red chili flakes or even scallion. Yum, yum, yum. Happy eating in what was once take-out! Bon appetit!