Better Than Takeout Orange Chicken

Ingredients

• FOR THE CHICKEN:
• 2 pounds Chicken, Cut In 1 -1/2 Inch Cubes
• 2 whole Eggs, Beaten
• 1-½ cup Cornstarch
• 1 cup Panko Breadcrumbs
• ¼ teaspoons Salt
• ¼ teaspoons Pepper
• Oil, For Frying
• _____
• FOR THE SAUCE:
• 1-½ cup Water
• ¼ cups Fresh Orange Juice
• ⅓ cups Rice Vinegar
• 2-½ Tablespoons Soy Sauce
• 1 cup Brown Sugar
• 1 Tablespoon Orange Zest
• ½ teaspoons Ginger Root, Minced
• 3 cloves Garlic, Minced
• ¼ teaspoons Crushed Red Pepper
• 3 Tablespoons Cornstarch, Combined With 1/4 Cup Water
• 2 Tablespoons Green Onions, Chopped (optional)

Preparation Instructions

Combine corn starch, salt, and pepper. Prepare a bowl with beaten eggs, panko bread crumbs and another with the seasoned corn starch. Dip chicken in the egg mixture, dredge in the corn starch, then again in the eggs, and finally in the panko bread crumbs. Set aside. Heat a pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked.

In a large saucepan, combine the 1 1/2 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 the 3 tablespoons of corn starch with 1/4 cup of water and mix thoroughly. Slowly stir the corn starch mixture into the sauce until it thickens. Pour the sauce over the breaded chicken, and if desired, garnish with green onions.