Orange Chicken

Who doesn't love orange chicken? 'Nuff said.

Sauce:
1 1/2 cups water
1 medium sized orange, zested and juiced
1/4 cup lemon juice
1/3 cup rice vinegar (apple cider or white can be substituted)
2 1/2 tablespoons soy sauce
1 cup packed brown sugar
1 tsp. powdered ginger root
1/2 teaspoon minced garlic
1 T. cornstarch mixed with 2 T. water
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes

Chicken:
2 boneless skinless chicken breasts
1 egg
1/2 cup cornstarch
1/4 cup flour
1 T. ginger root powder
1 tsp. white pepper
1 tsp. salt
1/4 cup panko bread crumbs (optional)

Canola oil for frying (add about a tbs sesame seed oil to your fry oil for added flavor)

The sauce is pretty strait forward: put water, orange juice (reserve the zest for the end), lemon juice, vinegar,  soy sauce, brown sugar, ginger, and garlic into saucepan over high/med-high heat. Whisk constantly until sauce comes to a boil. At this point, add the cornstarch water and allow to boil for 2 min. Remove from heat and stir in green onion, red pepper flakes, and orange zest.

Personally, I don't like the cubes of chicken that you get at places like Panda Express. I prefer super thin slices of chicken breast. I found that the best way to get super thin slices, of any meat, is to freeze it first, and then allow it to slightly thaw. You can get deli thin slices with just a regular chef's knife.

When your chicken is cut into bit sized pieces, crack the egg into a bowl an whisk it until it is uniform. Mix the cornstarch, flour, ginger, salt, and pepper (and panko) in a bowl or ziploc bag. First, dry off the pieces of chicken with a paper towel, then dip into the egg and then dredge it in the flour mixture. Set aside until ready to fry. Repeat process until all pieces of chicken are breaded.

Frying the chicken is quick and easy when it's in bite-sized pieces. I personally do all of my frying outside, in a wok that I put directly on the burner of my gas grill.

Heat the oil to about the 350-375 range. When the oil is hot enough, drop a few pieces of chicken in. Allow them to brown on one side, then flip them over to brown on the other side. It should only take about a minute on each side. Remove the chicken and place on cooling racks with paper towels underneath to drain. **BE AWARE!** The breading will continue to brown and darken, even after you have removed it from the hot oil.

Repeat until all chicken is cooked.
Enjoy!