Orange Chicken

We love Chinese food at our house. Learning to make our favorites is just better for my large family economically and also just better for us. This way I can control any and all things that go into it. This Orange Chicken in very good and my middle son is always very happy with me when I make it. I serve it with Asian style green beans (look under vegetables on this site.) Enjoy!

Orange Chicken: serves 6 (you know I make more)

chicken:

2 lbs. boneless, skinless chicken breasts cut into 1 1/2 inch cubes. (I used chicken tenders. Cheap and cut each into about three pieces.)

1 1/2 Cups corn starch

1 Cup plain Panko break crumbs (this gives the chicken a nice crunch)

1/4 tsp. salt

1/4 tsp. pepper

2 eggs beaten

oil for frying

Combine corn starch, salt and pepper into one bowl. Beat two eggs and put into another bowl. Put panko into another bowl. Dip chicken in cornstarch, then egg, then panko crumbs. Set aside. Heat pan of oil for frying to around 375 degrees. Fry chicken in batches and keep warm in oven till all chicken is cooked and sauce is made.

Orange Sauce:

1 1/2 Cups water

1/4 Cup orange juice

2 Tbl. lemon juice

1/3 Cup rice vinegar

2 1/2 Tbl. soy sauce

1 Tbl. orange zest, grated

1 Cup brown sugar

1/2 tsp. minced ginger

1/2 tsp. minced garlic

2 Tbl. green onions, chopped

1/4 tsp. red pepper flakes 

3 Tbl. cornstarch

1/4 Cup waterr, soy sauce

In large sauce pan combine water, juices, rice vinegar, soy sauce. Blend well over med. heat. Stir in brown sugar, zest, ginger, garlic, red pepper flakes. Bring to a boil. Combine the 3Tbl. of cornstarch with the water and add to the sauce. Stir till it thickens. Pour over the chicken and garnish with the chopped green onions.