Orange Chicken

Here's the recipe I made for Taylor's Birthday dinner - he LOVES it and I love it too... plan for 3-4 hours total prep time (this includes down time while chicken marinates... could be done the day before if you are really on the ball!)

• 1 1/2 c. water
• 2 T orange juice
• 1 c. brown sugar
• 1/3 c. vinegar
• 2 1/2 T soy sauce
• 1/4 c. lemon juice
• a couple shakes of onion powder
• 2 T cornstarch
• 4 chicken breast fillets, cut into bite size pieces
• 1 c. cold water
• 1 egg
• 1/4 t soda
• 1/4 t salt
• 1 c flour
• 2-4 c veg oil (for frying)

Combine first seven ingredients in a small saucepan - bring to boil, stirring often. Once it come to a boil, remove from heat and let cool. Put cut chicken into a large ziploc bag and pour 1 c sauce over the chicken to marinate. Let sit at least one hour, longer if possible. If sauce is too hot to put in ziploc, add an ice cube or two to cool it quickly. Cover remaining sauce and save for later. Once chicken is marinated, heat 2 inches of oil in a wok or large deep pan. Combine cornstarch with 1/4 c water and add to sauce. Reheat on high until sauce boils again, then put aside and cover to keep warm - hopefully, it will be thick. Combine water, egg, soda, salt and 1/2 of flour. In separate bowl, put remaining flour. Dip chicken in plain flour first, then into the egg/flour mix. Fry in oil 3-4 minutes on each side until done. Place on paper towels to soak grease and toss in a bowl with the sauce. Serve over white rice.