Chicken
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 5

Ingredients:

• 4 Boneless Skinless Chicken Breasts (cut into bite-size pieces)
• 3 Eggs (whisked)
• 1/3 cup Cornstarch
• 1/3 cup Flour
• Salt
• Oil (for frying)
• 1 cup Orange Juice
• 1/2 cup Sugar
• 2 Tablespoons Rice Vinegar (or White Vinegar)
• 2 Tablespoons Soy Sauce (use tamari for a gluten-free dish)
• 1/4 teaspoon Ginger
• 1/4 teaspoon Garlic Powder (or 2 garlic cloves, finely diced)
• 1/2 teaspoon Red Chili Flakes
• Orange Zest (from 1 orange)
• 1 Tablespoon Cornstarch
• Green Onions
• Orange Zest

Steps:

1. To make orange sauce:
   1. In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
   2. 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 and add orange zest.
2. To make chicken:
   1. Place flour and cornstarch in a shallow dish or pie plate. Add a generous pinch of salt. Stir.
   2. Whisk eggs in shallow dish.
   3. Dip chicken pieces in egg mixture and then flour mixture. Place on plate.
   4. Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.
   5. Working in batches, cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.
   6. 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 orange zest, if so desired.