Orange Chicken with Feng He Garden

Ingredients:

For the chicken:

• 4 boneless skinless chicken breasts cut into bite-sized pieces
• 3 eggs, beaten
• ⅓ cup cornstarch
• ⅓ cup flour
• Salt, to taste
• Oil, for frying

For the sauce:

• 1 cup orange juice
• ½ cup sugar
• 2 tbsp rice vinegar or white vinegar
• 2 tbsp Feng He Garden Light Soy Sauce
• ¼ tsp ginger
• ¼ tsp garlic powder or 2 garlic cloves, minced
• ½ tsp red chili flakes
• Zest of 1 orange
• 1 tbsp cornstarch
• 2 tbsp water

For the garnish:

• Spring onions, chopped
• Orange zest

Methods:

1. To make the sauce, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes in a medium saucepan over medium heat. Bring to a boil and simmer for 3 minutes.
2. Whisk together 1 tbsp cornstarch and water in a small bowl to make a slurry. Add it to the sauce and whisk well. Cook for another 5 minutes, stirring occasionally, until the sauce is thick and glossy. Turn off the heat  and stir in the orange zest.
3. Mix ⅓ cup cornstarch, flour, and salt in a shallow dish to make the chicken. Dip the chicken pieces in the beaten eggs, then coat them with cornstarch. Shake off any excess and place them on a plate.
4. Heat oil in a large skillet or pot over medium-high heat. Fry the chicken in batches, turning once, for about 2 to 3 minutes per side or until golden and crisp. Drain on paper towels.
5. Toss the chicken with the sauce in a large bowl, or serve the sauce on the side. Sprinkle with spring onions and orange zest for garnish. Enjoy with rice or noodles.