Blood Orange Chicken

In a bowl, whisk together flour, corn starch, cayenne pepper, salt, and pepper. Rinse the chicken pieces in cold water and shake off the excess water. Add the chicken pieces to the dry mixture and toss until thoroughly coated.

Heat 3 tablespoons vegetable oil in a non-stick frying pan. Distribute the chicken pieces evenly in the pan and cook until golden brown on all sides. Remove the chicken and set aside on a paper towel lined plate.

Juice the two blood oranges and half of a lemon.

In a small saucepan, combine the sauce ingredients: citrus juices, rice wine vinegar, soy sauce, honey, sugar, sriracha, garlic, and ginger. Over medium heat, bring the sauce to a gentle boil stirring constantly. Once the sauce is boiling, turn it down to medium-low and cook for about 10 minutes or until the sauce begins to thicken. Stir frequently to avoid burning the sauce.

Put the cooked chicken in a pan over medium heat and pour the sauce over the chicken to coat. Cook for a few minutes, until the chicken is warm again.

Serve with rice and steamed vegetables.