ORANGE CHICKEN

Ingredients

FOR THE CHICKEN:

• 2 lb boneless skinless chicken thighs, cut into 1" pieces
• 1 egg
• 1 1/2 tsp salt
• 1 pinch black pepper
• 2 tbsp oil divided, plus more for frying
• 1/2 cup cornstarch
• 1/4 cup flour

FOR THE SAUCE:

• 1 tablespoon cornstarch
• 2 tablespoons rice wine
• 1/4 cup water
• 1 teaspoon vegetable oil
• 3 tablespoons soy sauce
• 10 tablespoons sugar
• 10 tablespoons white vinegar
• 2 tablespoons of orange marmelade

TO FINISH:

• 1 1/2 tablespoons ginger 
• 2 teaspoons garlic powder
• 1/2 tsp hot red chili pepper crushed

Instructions

1. To make the sauce combine the 1 tablespoon cornstarch, rice wine, water, oil, soy sauce, sugar, white vinegar and orange .
2. To coat the chicken add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.
3. In a separate bowl, add 1/2 cup corn starch and flour and mix well.
4. In a large frying pan or a wok, heat oil in a wok 375 degrees.
5. Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
6. Fry the chicken for 6 to 8 minutes or until golden and crisp.
7. Transfer to a cooling rack and repeat with remaining chicken.
8. When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).
9. Add the ginger, garlic and crushed red peppers, cooking for about 10 seconds.
10. Add the orange sauce and bring to boil
11. Turn off the heat, and add cooked chicken and stir until well mixed.
12. I used chow mein noodles in this picture (cook according to package) or serve with rice
13. top with green onions (optional)