Orange Chicken

We haven't had orange chicken in a long time, and I wasn't completely crazy about the recipe I used last time.  So I decided to give my mom's recipe a try and it was a hit--so delicious!  The perfect amount of spicy and sweet orange, and the crispy chicken, oh it was just what we wanted.  Perfect over white rice and with broccoli on the side.

Chicken
2 lbs. chicken, cut into bite-sized pieces
1 egg
1 1/2 tsp. salt
pinch of pepper
1/2 c. cornstarch
1/4 c. flour
1 Tbl. oil
1 tsp. garlic, minced (I used dried and it worked fine, next time I'll try it with fresh garlic)
1 Tbl. fresh ginger, minced
1/4 c. green onions, chopped
1/4 - 1/2 tsp. red pepper flakes
1 Tbl. rice vinegar
1/4 c. water
1 Tbl. cornstarch
zest of an orange

"Orange" Sauce
3 Tbl. soy sauce
3 Tbl. water
1/2 c. sugar
1/2 c. white vinegar
1/2 Tbl. sesame oil

1.  In a medium bowl, mix together the egg, salt, pepper and oil.  Mix well.  Stir in the chicken pieces.
2.  In a large bowl, stir together flour and 1/2 c. cornstarch.  Add the chicken pieces, stirring to coat.  Heat 1 Tbl. oil for deep frying in a wok or deep fryer to 375 degrees/medium-high.
3.  Add the chicken in small batches, fry for 4 - 5 minutes, until golden crisp.  When done with each batch, drain chicken on paper towels.
4.  Add ginger and garlic to wok and stir fry until fragrant, about 10 seconds.  Add red pepper flakes and green onions, then rice vinegar and stir.
5.  Add the "orange" sauce and bring to a boil.
6.  Stir the 1 Tbl. cornstarch into the 1/4 c. water and add to sauce and heat until sauce has thickened.  Add the cooked chicken, stirring until well incorporated.
7.  Turn off the heat and stir in the orange zest.

after cooking

so delicious!