Orange Chicken

Ingredients:

2lbs Boneless, Skinless Chicken, Cut into bite sized pieces

1 Large Egg

 ½ C Cornstarch Plus 1 Tbsp, Divided

¼ C Fresh squeezed orange juice

3 Tbsps. Chicken broth

2 Tbsps. Soy Sauce

2 tsp Rice Vinegar

5 tsp Sugar

2 Tbsps. Sriracha Sauce

1 Tbsp. water

Oil for frying

Directions:

In a Wok or pot, heat oil to 360 degrees (you want enough oil in the pot to cover the chicken).

In a small bowl, add egg and beat lightly. In a second small bowl add ½ C of cornstarch.

Dip chicken into the beaten egg then into the cornstarch and fry until golden brown and cooked through. *Times will very depending on the size of chicken.

Remove chicken from oil and allow to drain on a plate lined with paper towels.

In a small pot combine orange juice, soy sauce, rice vinegar, sugar and sriracha. Bring to a boil and reduce heat to medium low. sauce

Combine 1 Tbsp of cornstarch and 1 Tbsp of water and add to orange sauce. Allow to simmer until sauce has thickened. About 2 minutes.

Combine orange sauce and chicken and coat well.

Serve over rice.~~Al (Alex- Alexander) D. Girvan.