Orange Chicken

• 1 1/4 lbs boneless skinless chicken breasts, cut into 1-inch chunks
• 1 - 1 1/2 cup flour
• 1 large egg, beaten
• salt and pepper
• 1 cup vegetable oil
• 1/2 cup freshly squeezed orange juice
• 1 tablespoon grated orange zest
• 2 tablespoons soy sauce
• 1/4 cup distilled white vinegar
• 1 cup brown sugar
• 1 - 1 1/2 cup water
• 1/2 teaspoon fresh ginger, grated
• 1/2 teaspoon fresh garlic, grated
• 1/4 teaspoon pepper
• 1/4 cup scallion, thinly sliced
• 2 tablespoons cornstarch

1. combine salt, ground pepper and then flour. Dip the chicken into the eggs, then dredge in flour mix. (I double coated mine) Let sit for 15 minutes.
2. whisk orange juice, sugar, vinegar, soy sauce, garlic, orange zest, ginger and pepper in a large bowl. (optional 1 teaspoon sriracha for taste)
3. Heat in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.
4. Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
5. Serve chicken immediately, tossed or drizzled with the marinade, garnished green onion.

chicken breasts, flour, egg, salt, vegetable oil, freshly squeezed orange juice, orange zest, soy sauce, white vinegar, brown sugar, water, fresh ginger, fresh garlic, pepper, scallion, cornstarch

Taken from www.food.com/recipe/orange-chicken-518534 (may not work)