Lovely Chinese style chicken dish you will enjoy.

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 gallon size ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade and marinate for at least 30 min, turning the bag occasionally. Drain the chicken from the marinade and the marinade.

Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tbsps corn-starch, combined with 2 tbsp water. Cook, stirring frequently, until thickened about 1-2 min and keep warm.

Working one piece at a time, dip the chicken into the eggs, then dredge in remaining 1 cup corn-starch, pressing to coat.

Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 min. Transfer to a paper towel-lined plate, discard excess of oil.

Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and chopped spring onions, if desired.

Enjoy!