Tangy Orange Chicken

Ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
• ½ cup cornstarch
• 1 egg
• ½ cup flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• Vegetable oil (for frying)

For the Orange Sauce:

• ½ cup fresh orange juice (about 1-2 oranges)
• 1 tablespoon orange zest
• ¼ cup soy sauce
• 3 tablespoons honey (or brown sugar)
• 2 tablespoons rice vinegar
• 1 tablespoon sriracha (optional for spice)
• 2 teaspoons grated ginger
• 2 cloves garlic (minced)
• 1 teaspoon cornstarch + 2 teaspoons water (for thickening)

For Garnish:

• Sesame seeds
• Green onions (chopped)

Instructions:

1. Prepare the Chicken:
   • In a bowl, beat the egg. In a separate bowl, mix cornstarch, flour, salt, black pepper, and garlic powder.
   • Dip chicken pieces in egg, then coat them in the flour mixture.
2. Fry the Chicken:
   • Heat vegetable oil in a pan over medium-high heat.
   • Fry chicken until golden brown and crispy (about 3-4 minutes per side).
   • Remove and place on a paper towel to drain excess oil.
3. Make the Sauce:
   • In a saucepan, combine orange juice, orange zest, soy sauce, honey, rice vinegar, sriracha, ginger, and garlic. Bring to a simmer.
   • In a small bowl, mix cornstarch with water to create a slurry. Add to the sauce and stir until it thickens.
4. Combine & Serve:
   • Toss the crispy chicken in the tangy orange sauce until well coated.
   • Garnish with sesame seeds and chopped green onions.
   • Serve hot with white rice and steamed broccoli.