Better Than Takeout Orange Chicken

Instructions

1. Cut the chicken breasts into bite sized chunks and season with salt. Set the chicken aside, and in a separate bowl, whisk together the cornstarch (reserving 1 teaspoon of cornstarch for later) and flour, then set it aside.
2. In a separate bowl, whisk together the eggs and set them aside. Then, in a large pot (Dutch oven preferred) or skillet, bring 2-3 inches of oil to a medium-high heat.
3. Dredge each piece of chicken in the egg, then dredge it in the flour mixture, and place the chicken into the oil. Repeat this step until all chicken has been coated in egg and flour mixture.
4. Fry chicken until golden and crispy or until internal temperature of chicken reaches at least 165 degrees. Once the chicken is done frying, place it on a paper towel lined plate to drain the excess oil.
5. In a large skillet, combine the orange juice, sugar, soy sauce and rice wine vinegar. Bring the skillet to a medium heat and stir the sauce, allowing the sugar to completely dissolved. Zest the orange and add 1 teaspoon of orange zest into the sauce. In a pinch pot or small bowl, mix together 1 teaspoon of cornstarch with 1 Tablespoon of water; then, pour the cornstarch-water mixture into the sauce and stir. Allow the sauce to simmer until it has thickened.
6. Once the sauce has thickened, add in the chicken and gently stir in the chicken ensuring that all pieces get coated in the sauce.
7. If desired, sprinkle the chicken with red pepper flakes, chopped scallion and a little more orange zest. Serve the chicken over white rice or green vegetables and enjoy.

• Servings : 4
• Ready in : 30 Minutes
• Course : Dinner
• Recipe Type : Dinner
• Ingredient : Chicken, Eggs, Flour