Orange Chicken

I found this recipe on thesisterscafe.com but I tweeked it a bit.  It turned out great and Nick says it tastes like PF Changs!  NOTE: Gently place chicken in hot oil... I dropped it in and got a grease burn.  Ouch.

INGREDIENTS

Sauce: 

1/4 c water

2 Tbsp cornstarch

1 1/2 c water

orange juice from 1/2 of an orange

1/4 c lemon juice

1/3 c rice vinegar

2 1/2 Tbsp soy sauce

zest from 1 orange

1 c brown sugar

1/4 tsp ground ginger

1 clove garlic

1 green onion

1/4 tsp red pepper flakes

Chicken:

10 chicken tenders or 5 chicken breasts, cut in bite size pieces

1 egg

1 1/2 tsp salt

1/2 tsp pepper

1 Tbsp oil

2/3 c cornstarch

1/3 c flour

oil for frying

DIRECTIONS

In a small dish mix 1/4 c cold water and 2 Tbsp cornstarch and set aside.  Combine the rest of the sauce ingredients in a small pan and bring to a boil.  Mix in water and starch mixture and then remove from heat.

Mix egg, salt, pepper, and oil in a bowl.  Add chicken pieces.  Combine cornstarch and flour in a separate bowl.  Remove chicken from egg mixture and thoroughly coat in cornstarch and flour mixture.  Tap off excess four/cornstarch.

Fill a large pot with about 1/2-1 inch of oil and heat over medium high heat.  Add half the chicken (pieces in pan should not be stacked so you may have to divide all the chicken into 3 batches).  Cook about 3-4 minutes flipping them at about 2 minutes to make sure all sides are crisp and light brown.  You may need to turn down the heat with each batch of chicken or add more oil.  After each batch of chicken is done remove with a slotted spoon and let it drip on a paper towel lined plate.

When all the chicken is cooked add it to the sauce and bring to a boil over medium high heat.  Reduce heat to low and let simmer 5 minutes stirring occasionally.  Garnish with green onion and sesame seeds.  Serve with rice

Served over plain rice with fried rice on the side

–Melanie