3Boneless Skinless Chicken Breasts cut into bite-size pieces
2Eggs
1cupAll Purpose Flour
1/2cupCornstarch
1/2tspSalt
1/4tspPepper
Vegetable Oil, for frying
Sauce
1cup Orange Juice fresh
2tbspSoy Sauce
1/4cupRice Vinegar or White Vinegar
1/2cupBrown Sugar
1tspGarlic Powder
1tbspCornstarch, mixed with 1 tbsp water
Orange Zest from 1 orange
Garnishes (optional)
sesame seeds
green onions
Instructions
Orange Chicken Sauce
Mix all the ingredients for the sauce except the corn starch in a bowl and set aside. Mix the cornstarch with 1 tablespoon of water in a small bowl and set aside.
Pour the sauce into a large skillet and place over medium heat, stirring occasionally. Once the sauce is bubbling, stir in the orange zest and cornstarch slurry and continue cooking until thickened about 4 minutes. Remove from heat and set aside until the chicken is fried.
For the Chicken
Fill a large skillet with about 2 inches of oil then place over medium high heat. You want it to be 350F when you start frying.
Crack eggs into a bowl and whisk together and mix the chicken pieces in the egg. Whisk the flour, cornstarch, salt, and pepper together in a large bowl. Dredge the chicken pieces in the flour mixture and set aside on a plate or paper towels.
Fry the chicken in batches. Cook until golden brown (2-3 minutes) then flip over and fry on the other side. Once golden transfer to a cooling rack and continue frying the remaining chicken in batches. Keep the orange sauce warm on a low heat while frying the chicken.
Add the fried chicken to the orange sauce and toss to cover then sprinkle with green onion and sesame seeds and serve over rice. Enjoy!
Notes
If you want to make the sauce spicy you can add red chili flakes to taste.
You can use store-bought orange juice instead of freshly squeezed but don't skip that orange zest and make sure it's 100% orange fruit juice and not from concentrate.