Chinese orange chicken

Chicken second courses

1½ lbs boneless skinless, chicken breast halves, diced into 1 - 1½-inch pieces 1 cup low-sodium chicken broth 1 Tbsp finely grated orange zest (zest of 1½ fairly large oranges) ½ cup freshly squeezed orange juice ⅓ cup white vinegar ¼ cup soy sauce ⅔ cup granulated sugar ¼ tsp dried ginger 2 Tbsp grated yellow onion (be sure to get some of the juices when measuring) 2 cloves garlic, finely minced 1 tsp Sriracha hot sauce (optional) Freshly ground black or white pepper, to taste 1¼ cups + 2 Tbsp cornstarch 2 Tbsp cold water 2 large eggs vegetable or peanut oil, for frying chopped green onions and sesame seeds, for garnish (optional)