Orange Sauce Ingredients:

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1 cup Orange Juice (or juice from 2 oranges)

½ cup Sugar

2 Tbsp Rice Vinegar (or White Vinegar)

2 Tbsp Soy Sauce

¼ tsp Ginger

¼ tsp Garlic Powder (or 2 garlic cloves, finely diced)

½ tsp Red Chili Flakes

1 Tbsp Cornstarch

2 Tbsp water

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Chicken Ingredients:

4 Boneless Skinless Chicken Breasts (cut into bite-size pieces)

3 Eggs

⅓ cup Cornstarch

⅓ cup Flour

Salt

Oil (for frying)

Orange Zest (from 1 orange)

Green Onion

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Orange sauce:

1. In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat over medium-low for 3 minutes.

2. In a small bowl, whisk 1 Tbsp of cornstarch with 2 Tbsp of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.

3. Chicken:

   Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.

4. While oil is heating, place flour and ⅓ cup cornstarch in a shallow dish or pie plate. Add a generous pinch of salt. Stir.

5. Whisk eggs in shallow dish.

6. Dip chicken pieces in egg mixture and then flour mixture. Place on plate.

7. Working in batches, cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.

8. Toss chicken with orange sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and orange zest, if so desired.