Orange Chicken ~ By Caroline

This recipe is very similar to the Baked Sweet and Sour Chicken only with a distinctly tangy flavor! The red pepper also makes it pleasantly spicy! : -)   I prepared the chicken almost the same way as in the Baked Sweet and Sour Chicken, but decided not to bake it to keep the chicken's "crunchy" coating.

Sauce
4 1/2 c. water
2/3 cup orange juice
1/4 cup lemon juice
1/2 cup soy sauce
3 TB grated orange zest
3 c. packed brown sugar
1 1/2 tsp. minced garlic
2 tsp. red pepper
1 tsp. salt
4 TB cornstarch
3 TB water

Chicken
4 chicken breasts
Salt and pepper to taste
1 1/2 cup cornstarch
3-4 eggs, beaten
1/2 cup vegetable oil

Cut chicken breasts into bite-sized pieces and season with salt and pepper.  Place cornstarch and beaten eggs in separate bowls.  Dip chicken into cornstarch then coat in egg mixture.  Heat vegetable oil in a large skillet over medium-high heat and cook chicken until browned. Place on paper-towel covered cookie sheet to allow drainage. Mix all sauce ingredients in a saucepan and bring to a boil. Add cornstarch/water to sauce until the desired thickness. Reduce heat to low and keep warm until chicken is ready. Once all chicken has been cooked, combine with the sauce and simmer over low heat for about 5 minutes. Enjoy!

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