ORANGE CHICKEN

Sometimes it's hard to duplicate the exact texture and flavor of your favorite restaurant dish. I think the key to getting the correct texture in this dish is deep frying the breaded chicken. I've tried other recipes and this is the one that works for me. My kids loved it but prefer to dip the chicken in the sauce rather than have it poured over the whole thing. Maybe this would be a good dish to try for Chinese New Year!

ORANGE CHICKEN

2 lbs. boneless, skinless chicken breasts cut into cubes
1 c. flour
1 egg, beaten
1/2 t. salt
1/2 t. pepper
oil for frying (canola, vegetable, or peanut)

SAUCE

1 1/2 c. water
2 T. orange juice
1/4 c. lemon juice
2 1/2 T. soy sauce
zest of one orange (use cheese grater)
1 c. brown sugar, packed
1/4 t. ground ginger
1 garlic clove, minced
3 T. cornstarch
2 T. water

1. Get two bowls. Combine flour, salt, and pepper in one. In the other, the beaten egg.
   
2. Dip chicken in egg, then in flour.
3. Deep fry chicken at 375 degrees in a deep fryer (or use a wok) until completely cooked. This takes 4 - 5 minutes. It should look golden brown when done. Drain on a paper towel.
   
4. In a large saucepan, combine 1 1/2 c. water, lemon juice, orange juice, and soy sauce. Blend well over medium heat. Stir in brown sugar, orange zest, ginger, and garlic. Bring to a boil.
   
5. Combine cornstarch with 1/4 c. water and mix thoroughly. Slowly whisk cornstarch mixture into sauce until it thickens.
   
6. Pour sauce over breaded chicken.
7. Garnish with red pepper flakes and green onions.