Orange Chicken

Ingredients

• 6 boneless skinless chicken thighs

• 1/4 cup all purpose four

• 1 tablespoon corn starch

• 1 teaspoon black pepper

• 1 teaspoon onion powder

• 1/2 teaspoon ginger powder

• 1/2 teaspoon salt

• 1 teaspoon paprika

• vegetable oil for frying

Orange Chicken Sauce:

• 1 cup cup fresh orange juice

• 2 tablespoons corn starch

• 2 tablespoons vegetable oil

• 3 tablespoons soy sauce

• 1.5 tablespoons rice vinegar

• 2 tablespoons brown sugar

• 1/2 teaspoon grated ginger

• 5 cloves fresh garlic, minced

• 1 teaspoon black pepper

• 1 teaspoon orange zest

Dice the chicken into bite size pieces and place in a bowl. Add the flour, corn starch, salt, black pepper, onion powder, paprika and ginger powder to the chicken, mix it up to coat chicken.

In a deep frying pan/wok heat , bring oil to medium high heat and fry the chicken until golden brown, about 3 minutes.

While you fry the chicken mix sauce ingredients together in a bowl and whisk well. When chicken is cooked, empty wok and wipe clean with a paper towel.

Simmer the sauce in the now empty wok on low heat, until sauce thickens. Transfer chicken to pan, coat chicken well. Let chicken simmer with sauce for two minutes.

Serve hot over perfect white rice or lo mein noodles.