Sticky Orange Chicken

We know we like Orange Chicken; apparently so do a lot of other people. We enjoyed making this recipe, and enjoyed eating it even more!

Sticky Orange Chicken

• 1 egg, beaten
• 1/4 cup cornstarch, plus 1 tablespoon to thicken sauce
• 2 tablespoons flour
• 1 pound boneless chicken breast, cut in 1" pieces
• 1 clove garlic, minced
• 1/2 teaspoon ginger, freshly minced
• 1/4 teaspoon red pepper flakes crushed
• 1/3 cup orange juice
• 1 tablespoon lemon juic
• 1 tablespoons soy sauce
• 1 1/2 teaspoons apple cider vinegar
• 1 tablespoon sweet chili sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon brown sugar
• 1 green onion, sliced

Place the egg in one bowl and the cornstarch and flour, seasoned to taste with salt and pepper, in another bowl. Heat canola oil in a large skillet; you'll want it 1/4" deep. Dredge the chicken in the egg then the dry mix and fry in batches until golden brown, about 4-5 minutes per batch. Drain on paper towels and keep warm.

For the sauce, briefly saute the garlic, ginger and red pepper flakes in a bit of oil. Stir in the orange juice, lemon juice, soy sauce, vinegar, chili sauce, hoisin sauce and brown sugar. Bring to a simmer and cook for a few minutes. Combine remaining tablespoon of cornstarch with 2 tablespoons of water. Stir into the sauce, whisking constantly, until thickened.

Add the chicken and green onion to the sauce. Toss gently. Serve over hot rice.

Makes 4 servings.