Orange Chicken (As inspired by Panda Express)

ORANGE SAUCE:
1. In a sauce pan mix the following: 1½ cup water (chicken stock is preferred), ¼ cup light soy sauce, juice and zest from 1 large orange, 5 tbsp sugar, dash garlic powder, dash onion powder and 5 tbsp vinegar.
2. Once simmering mix 2 tsp of cornstarch diluted in ¼ cup water.
3. Set aside once the sauce has thickened.

CHICKEN:
1. Cut into bite size pieces 2 lbs or 1 kilo of boneless chicken breasts.
2. Mix in a bowl 1 egg, 1 tsp white pepper, 1½ salt, and 1 tbsp olive oil.
3. Add the chicken to the bowl and mix well.
4. In another bowl mix ½ cup of cornstarch and ¼ cup flour.
5. Drain the chicken and place the pieces with the coating mixture. Shake off excess coating.
6. Deep fry the chicken until golden brown. Add the chicken in small batches so as not to bring down the temperature of the oil.
7. Place the chicken on paper towels to remove any excess oil. Set aside.

ORANGE CHICKEN:
1. In a wok or skillet heat 1 tbsp oil and add 2 tbsp ginger (mince finely) 2 tsp garlic (minced). Sauté until fragrant but do not burn.
2. Add 1 tbsp rice wine and stir for 5 seconds before adding the chicken.
3. Toss the chicken with the ginger and garlic before adding the Orange sauce.
4. Mix until chicken is well coated the sprinkle some red pepper flakes.

To serve, place in a deep dish and sprinkle some chopped green spring onions.