2lbsboneless skinless chicken breastscut into 1-1/2” cubes
1 ½cupsall purpose flour
1eggsbeaten
¼tspsalt
¼tsppepper
Oilfor frying
Orange Sauce
1 ½cupswater
2Tbspsorange juice
¼cuplemon juice
1/3cuprice vinegar
2 ½Tbspsoy sauce
1Tbsporange zestgrated
1Cup brown sugarpacked
½tspginger rootminced
½tspgarlicminced
2Tbspgreen onionchopped
¼tspred pepper flakes
3Tbspcornstarch
2Tbspwater
Instructions
Combine flour, salt, and pepper.
Dip chicken 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 1 ½ 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 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 add red pepper flakes and garnish with green onions
Notes
Carrots, red peppers, or broccoli would all be delicious served with this orange chicken. I would recommend stir frying the vegetables in a little oil by themselves until they are tender and then adding them in with the chicken along with the sauce.You can also substitute boneless skinless chicken thighs for the chicken breast.