Orange Chicken

By dkanon

Ingredients

• Chicken:
• 2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
• 1 1/2 cups flour
• 1 egg (beaten)
• 1/4 t salt
• 1/4 t pepper
• Oil (for frying)
• Orange Sauce:
• 1 c water
• 2 T FRESH orange juice
• 1/4 c FRESH lemon juice
• 1/3 c rice vinegar
• 2 1/2 T soy sauce
• 1 T orange zest (grated)
• 1 cup packed brown sugar (I actually added a little more brown sugar.)
• 1/2 t ginger root (minced)
• 1/2 t garlic (minced)
• 2 T green onion (chopped)
• 1/4 t red pepper flakes or more
• 3 T cornstarch
• 1/4 c water

Preparation

Step 1

Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 in a deep fryer (or use a wok) until completely cooked.
Meanwhile, in a large saucepan combine 1 c water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Combine 3 T of cornstarch with 1/4 c of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.