Orange Chicken

Sauce:
1/4 c sugar
1/4 c white vinegar
2 t soy sauce
1/2 c orange juice

Chicken:
3-4 boneless skinless chicken breasts, cubed
1 egg
1/2 t black pepper
1 t salt (I like kosher)
1 t oil
1/2 cornstarch
1/4 c flour

Other:
oil for frying
1 t powdered ginger or 1 T fresh grated
1 t minced garlic
2 pinches red pepper flakes
1 T sesame seeds
1/4 c chopped green onion (or some minced onion)
1/4 c orange juice
1 T cornstarch
1 T sesame oil (optional)

Mix sauce ingredients together and set aside.

Put about 1 inch of oil in a wok or heavy skillet and begin to heat until oil starts to ripple.

While oil is heating, place cubed chicken in a bowl.  Stir in the egg, salt, pepper and oil.  Mix cornstarch and flour together in a small bowl and dip chicken individually (or mix and pour it over the top of all the chicken and stir together like I do).

Add the chicken pieces a few at a time and fry u ntil golden.  Remove with a slotted spoon and drain on paper towels.  Watch oil so it does not overheat and begin to burn the chicken.  When all chicken is cooked, reserve a couple tablespoons of oil from the skillet in a small bowl, then wipe out the wok or skillet after dumping the hot oil into an appropriate container or dish.  Be careful - it will be hot! 

Reheat skillet or wok on medium high and add the reserved oil.  Add ginger, garlic, red pepper, sesame seeds and onion and stir fry a couple of minutes.  Add the sauce mixture and bring to a boil.  Add in the cooked chicken and combine well.  Combine final 1/4 c orange juice and 1 T cornstarch together and stir until smooth.  Stir into the chicken and heat until sauce thickens.  Stir in sesame oil. 

Serve over rice.

*I double the sauce ingredients for our family, but leave the rest as they are written here.  The chicken can be used for many other recipes if desired - like salads or other stir fry sauces.