Orange Chicken

Found this recipe on Pintrest and tried it last night. My whole family loved it! Wade said it is better than take out and it wasn't too spicy for the kids. I served it with a side of Jasmine rice.

Chicken

• 2 lbs boneless skinless chicken breasts or thighs, cut into 1-1/2” pieces
• 1 ½ cups corn starch
• 1 cup panko bread crumbs - I ended up using about 2 cups
• 2 eggs, beaten - I ended up needing 3
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Oil (for frying)

Orange Sauce

• 1 ½ cups water
• 1/4 cup orange juice - I used fresh
• 1/3 cup rice vinegar
• 2 ½ tablespoons soy sauce
• 1 tablespoon orange zest, grated - I would add a little more next time
• 1 cup packed brown sugar
• ½ teaspoon ginger root, minced - I used 1/4 tsp ground ginger 
• ½ teaspoon garlic, minced
• 2 tablespoons green onion, chopped - didn't have any but they would add a fun flavor
• ¼ teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water

Combine corn starch, salt, and pepper.  Prepare a bowl with beaten eggs, panko bread crumbs and another with corn starch. Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko bread crumbs, set aside.  Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked.

In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions

Enjoy!

Cindy