Orange Chicken

By á-48784

Ingredients

• 2 lbs boneless skinless chicken breasts (cut into bite-sized cubes)
• 1 1/2 cup flour
• 1 eggs
• 1/4 tsp salt
• 1/4 tsp pepper
• Canola or Veg oil (for frying)
• 1 1/2 cup water
• 2 Tbsp orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 Tbsp soy sauce
• 1 Tbsp orange zest (grated)
• 1 cup packed brown sugar
• 1/2 tsp ginger root (minced)
• 1/2 tsp garlic (minced)
• 2 Tbsp green onion (chopped)
• 1/4 tsp red pepper flakes
• 3 Tbsp cornstarch
• 3 Tbsp water

Preparation

Step 1

Combine flour, salt, and pepper in a gallon zip lock bag. Place beaten egg into a medium-sized bowl. Dip chicken in beaten egg, stirring to coat. Put the chicken into the bag with flour mixture & shake to thoroughly 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 1 1/2 cups 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 tablespoons of cornstarch with 3 tablespoons of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken. Garnish with red pepper flakes and green onion.