Prepare a bowl with beaten eggs, a bowl with panko bread crumbs and another with the corn starch. Dip the chicken in the egg mixture, dredge in the corn starch, then again in the eggs, and finally in the panko bread crumbs. Set aside. Heat a pan with vegetable oil to 375 degrees. Fry chicken in batches until completely cooked.
In a large saucepan, combine the 1 1/2 cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, ginger, and garlic. Bring to a boil.
Combine the 3 Tbls of corn starch with 1/4 cup water and mix thoroughly. Slowly stir the corn starch mixture into the sauce until it thickens. Pour the sauce over the breaded chicken, and if desired, garnish with green onions.
Serving
Suggestions
Serve with Rice and broccoli.
Originally Submitted
9/18/2011
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