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Orange Chicken

Sauce:
1 1/2 cup water
1 tbls orange juice
1/4 cup lemon juice
1/3 cup rice win vinegar
2 1/2 tbls soy sauce
1 tbls orange zest
1 cup brown sugar, packed
1/2 tsp ginger root, minced
1/2 tsp garlic, minced
2 tbls chopped green onion
1/2 tsp red pepper flakes

Chicken:
1 boneless, skinless chicken breasts cut into 1/2 inch pieces (or comparable amount of chicken thigh meat)
1 cup all purpose flour
1/4 tsp salt
1/4 tsp pepper
2 egg (optional/preferred method to prepare.)

3 tbls olive oil or vegetable oil (or enough vegetable oil for deep frying via method 1)
Cornstarch slurry (3 tbls cornstarch and 2 tbls cold water)
chopped green onion for garnish.
Thin slices of orange for garnish (optional)

Directions:

Pour 1 1/2 cups water, orange juice, lemon juice, rice wine vinegar and soy sauce into a sauce pan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, green onion and red pepper flakes. Bring to boil and then remove from heat and cool 10-15 minutes.

Place chicken in reseal able bag. When sauce is cool place 1 cup into bag, reserving the rest. Seal the bag and refrigerate for at least 2 hours.

Method 1(preferred): Drain and discard marinade from chicken. Scramble eggs in a medium bowl with a little water. In a second bowl add 1 cup flour with 1/2 tsp salt and 1/4 tsp pepper. Coat chicken in flour then coat in egg and back into the flour for a final coat. Deep fry until cooked through and golden brown. Drain on plate lined with paper towels and cover with aluminum foil

Method 2: In another reseal able bag mix flour, salt and pepper. Add marinated chicken, seal and shake to coat. Heat3 tbls oil in a large skillet or wok over medium heat. Place chicken in skillet and brown on all sides. Drain on plate lined with paper towels and cover with aluminum foil.

Method 3:  Heat 3tbls oil in a large skillet or wok over medium heat. Place chicken in skillet and brown on all sides. Drain on plate lined with paper towels and cover with aluminum foil.

Wipe out skillet(if following method 1 or 2) and add reserved sauce. Bring to a boil over medium-high heat. Mix together your cornstarch and water; stir into sauce. Reduce heat to medium.

Method A(preferred): Simmer for 5 minutes before adding chicken, stirring to coat.

Method B: Add chicken to thickening sauce and simmer for 5 minutes, stirring occasionally.