Orange Chicken

Adapted from The Noshery.


Chicken-
1 lbs boneless skinless chicken breasts or thighs, cut into 1-1/2” cubes
3/4 c. corn starch
1/2 c. panko bread crumbs
2 eggs, beaten
¼ tsp salt
¼ tsp pepper
Oil (for frying)

Orange Sauce
1 ½ c. water
1/4 c. orange juice
1/3 c. rice vinegar
2 ½ tbs soy sauce
1/2  tbs orange zest, grated
1 c. packed brown sugar
½ tsp ginger root, minced
½ tsp garlic, minced
2 tbs green onion, chopped
¼ tsp red pepper flakes
3 tbs cornstarch
2 tbs water


Brown rice
1-2 crowns of broccoli steamed to your liking 

Combine corn starch, salt, and pepper. 
Prepare a bowl with beaten eggs, another with 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 2 tbs of water and mix thoroughly. 
Slowly stir cornstarch mixture into sauce until it thickens. 
Pour sauce over breaded chicken and broccoli and if desired garnish with green onions.
Serve with rice