Orange Chicken

• Sauce:
• 1 1/2 cups water(I use the juice from the manderine oranges and add water for the rest)
• 2 tablespoons orange juice(I use the manderine oragne juice from the can)
• 1/4 cup lemon juice( I use fresh squeezed)
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
•  
• 3 tablespoons cornstarch
• 2 tablespoons water
•  
• Chicken:
• 2 boneless, skinless chicken breasts, cut into pieces
• 2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• oil for cooking

3 eggs

1 T cornstarch

juice from half a lemon if desired

Directions

1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
2. You can choose the size you would like to cut your chicken, but the smaller the piece, the more pieces you have to bread, so I cut the chicken into large pieces. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
3. In a bowl, mix the flour, salt, and pepper. Dip the marinated chicken pieces in egg mixture. Dip in flour mixture. I set on a cooling rack with a cookie sheet under it to let it dry. Once I have dipped all the chicken, I dip each piece again in the egg, and in the flour.
4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally. 
6. serve with rice. Garnish with manderine oranges.