Ingredients
- 1 1/2 lbs. boneless, skinless chicken breast, cut into bite size pieces
- 1 cup flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg (beaten)
- oil for frying
- 1 1/2 cups water
- 3 Tablespoons orange juice (fresh)
- 1 Tablespoon lemon juice (fresh)
- 1/4 cup rice vinegar (or I have used regular vinegar before)
- 2 1/2 Tablespoons soy sauce
- 1 1/2 Tablespoons orange zest (grated)
- 1 cup packed brown sugar
- 1/2 teaspoon ginger root (minced) (sometimes I use ground ginger)
- 1/2 teaspoon garlic (minced)
- 2 Tablespoons green onion (chopped) Plus more for garnish
- 1/4 teaspoon red pepper flakes Plus more for garnish
- 3 Tablespoons cornstarch
- 2 Tablespoons water
Preparation
Step 1
Combine flour, cornstarch, salt & pepper. In another bowl add the egg. Dip chicken in egg mixture and let excess drip off. Dredge in flour mixture, shake off extra flour. Preheat oil to 375 degrees F in deep fryer, wok, or large skillet. I used just about an inch or two of oil in a large skillet and rotate the chicken until all browned about 4 minutes per side. Drain on wire rack over paper towels.
Meanwhile in a large sauce pan combine water, orange juice, lemon juice, vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger root, garlic, and green onions. Bring to boil. In a small bowl combine cornstarch and water until well blended. Slowly stir in sauce until sauce thickens. Pour sauce over chicken. Top with more green onions and red pepper flakes if desired.
We serve this with white rice and steamed broccoli. :)