Sweet and Sour Orange Chicken

Step 1: Breaded Chicken

In Bowl One, Mix:

1 egg
1 teaspoon salt

Pinch of Pepper

In Bowl Two, Mix:

1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour

Coat 2 lbs of boneless skinless chicken, chopped into bite-sized pieces, in the egg mixture (bowl one) and then in the flour mixture (bowl two)

Lay tinfoil out on a baking sheet and coat with oil. Bake at 400 for ten minutes or until the chicken has an internal temperature of 160 degrees.

Step Two: Orange Sauce

Mix together
6 tablespoons soy sauce
6 tablespoons water
1 ½ cups of sugar
1 ½ cups of white vinegar
2 oranges, zest of each and juice of one whole orange

1/2 teaspoon sesame oil

Step Three: Stir-Fry

Mix together:

¼ cup of water and 1 Tablespoon of Cornstarch. Put in small mason jar or Tupperware and shake till dissolved.

Heat up the skillet (or wok) with 1 tablespoon of oil

Add:

1 tablespoon gingerroot, minced
1 teaspoon garlic, minced

Sauté for 10-15 seconds or till aromatic

Add:
1/2 cup green onion, chopped
1/2 tablespoon rice vinegar

Orange Sauce

Water/Cornstarch Mixture
Breaded Chicken

Stir until thick and serve over rice.

*Adapted from www.food.com, panda express orange chicken