Orange Chicken

By bobcat

Ingredients

• Orange Sauce:
• 2 lbs. boneless skinless chicken breasts (cut into 1 1/2 inch cubes)
• 1 1/2 cups flour
• 1 egg, beaten
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Oil for frying
• 1 1/2 cups orange juice and zest from one orange
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 cup packed brown sugar
• 1/2 teaspoon ginger root, minced
• 1/2 teaspoon garlic, minced
• 2 tablespoons green onion, chopped
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water

Preparation

Step 1

Combine flour, salt and pepper. Dip chicken pieces in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer or use a wok until completely cooked.

Meanwhile, in a large saucepan, combine orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, garlic, ginger, and onion. Bring to a boil.

Combine cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken and if desired, sprinkle with red pepper flakes.