Better Than Takeout Orange Chicken - cooking recipe

Ingredients

Chicken
2 lbs boneless skinless chicken breasts (cut into 1-1/2A A cubes)
1 1/2 cups all-purpose flour
1 egg (beaten)
1/4 teaspoon salt
1/4 teaspoon pepper
oil (for frying)
Orange Sauce
1 1/2 cups water
2 tablespoons lemon juice
1/2 cup orange juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup brown sugar
1/2 teaspoon gingerroot (minced)
1/2 teaspoon garlic (minced)
2 tablespoons green onions (chopped)
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Preparation

1. Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375\u00b0F in a deep fryer (or use a wok) until completely cooked.
i2. Meanwhile, in a large saucepan combine 1 1/2 cups water, lemon juice, 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 onion. Bring to a boil.
3. 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 add red pepper flakes and garnish with green onions. Serve with some rice and a salad and enjoy.