Orange Chicken

Quick Simple Orange Chicken

4 Boneless Skinless Chicken Breasts cut into bite-size pieces
3 Eggs whisked
1/3 cup Cornstarch
1/3 cup Flour
Oil for frying
Orange Chicken Sauce:
1 cup Orange Juice
1/2 cup Sugar
2 Tablespoons Rice Vinegar or White Vinegar
2 Tablespoons Soy Sauce low sodium
1/4 teaspoon Ginger
1/4 teaspoon Garlic Powder
1/2 teaspoon Red Chili Flake
1 Tablespoon Cornstarch
Green Onions
cooked broccoli
orange sauce:
In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together.
Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat.
Place flour and cornstarch in a bowl. Add a pinch of salt. Stir.
Whisk eggs in a bowl.
Dredge chicken pieces in egg mixture and then flour mixture. Place on a plate.
Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat.
Cook for 2 – 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.
Toss chicken with orange sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and broccoli.
Share enjoy cooking with Kathy.

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