Orange Chicken

I found a new love. It's called orange chicken. It's much better than Panda Express and tastes fresher. Though I'm sure it's just as fattening. Dang.

2 lbs boneless,skinless chicken breast, cubed
1 1/2 c flour
1 egg (beaten)
1/4 tsp salt
1/4 tsp pepper
Vegetable oil for frying

Orange Sauce:
1 1/2 c water
2 TBSP orange juice
1/4 c lemon juice
1/3 c rice vinegar
2 1/2 TBSP soy sauce
1 TBSP orange zest (grated)
1 cup brown sugar
1/2 tsp ginger
1/2 tsp garlic (minced)
1/4 tsp red pepper flakes
3 TBSP cornstarch
2 TBSP water


Combine flour, salt, and pepper into Ziplock. Dip chicken in egg and shake in flour mixture to coat. Deep fry chicken in batches at 375' in deep fryer/wok until completely cooked and a little crispy. Meanwhile, in a large saucepan combine water, lemon juice, OJ, vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, and garlic. Bring to boil. Combine 3 TBSP cornstarch with 1/4 water in a small Tupperware and shake vigorously. Stir slowly into sauce until it thickens. Dump chicken in sauce and stir around. Strain chicken and serve with sticky rice.

Thanks to Bobby for this recipe!