Ty'S Orange Chicken

• 1 cup orange juice
• 1/4 cup soy sauce
• 1/2 cup sugar
• 2 tsp orange zest (2 oranges)
• 1/4 tsp dried ginger
• 1/4 tsp red pepper flakes
• 2 Tbls cornstarch
• 4 chicken breasts
• 1 cup flour
• 2 eggs beaten
• 1 1/2 cups panko bread crumbs

1. In a small saucepan over medium-high heat, add the first six ingredients. As the glaze heats up, mix a bit of the glaze in a small bowl with the cornstarch. Stir to combine and then stir into the saucepan. Bring mixture to a boil and continue to cook until desired thickness (at least 20 minutes). Stir frequently. Strain into separate serving dish. **Can be made ahead and reheated.**
2. The chicken can be baked at 450 degrees for about 15 minutes. Serve as whole breasts or cut into tenders or bites. First, in a small bowl with flour (salt/pepper), dredge pieces. In second small bowl with beaten eggs (salt/pepper), moisten floured pieces. Finally, in third small bowl with panko bread crumbs (salt/pepper), coat chicken pieces and place onto a baking sheet. Turn chicken half-way through baking. If you want crispier chicken, add cornstarch to the flour bowl.
3. This recipe is great with rice and steamed broccoli. I also like to serve it with roasted carrots and parsnips.

orange juice, soy sauce, sugar, orange zest, ginger, red pepper, cornstarch, chicken breasts, flour, eggs, bread crumbs

Taken from www.epicurious.com/recipes/member/views/tys-orange-chicken-52806251 (may not work)