Orange Chicken

Marinade
2 lb. Chicken cut into cubes
2Tblspn. Soy Sauce
2Tblspn. rice wine vinegar
2tspn. sesame oil
2tspn. cornstarch

Marinade in Ziplock bag for at least 15 min. or up to 24 hrs.

Batter
2/3 cup flour (I use Wonder flour)
2/3 cup cornstarch
2 egg whites lightly beaten
2Tblspn. Canola oil
2/3 cup warm water as needed

1. Heat 3 cups oil in a deep fryer or a deep skillet to 375 degrees.

2. To make the batter, combine flour and cornstarch, stir in egg white and oil. Add as much of the water at needed to form a thick batter.( like a pancake batter)

3. Stir marinated chicken into the batter so they are completely covered on all sides with batter.

4. Drop each piece of chicken into the batter one at a time so they don't stick together. Only place about 10 pieces in the pan at a time . Fry chicken 4 - 5 min. until it is light golden brown and float to the top. Set on a paper towel to drain off excess oil.
( At this point you can lay them out on a large sheet pan and put in freezer for 1 hour. Then put in Ziplock bag for another day. To heat up just pop it in the microwave in the for 4 - 5 min. It tastes just as good as fresh!!!)

5. Combine chicken in a pan with Orange chicken sauce. I Like the Panda Express Sauce that you can get in the grocery store. Or you can make your own sauce...

Orange Sauce
3Tblspn soy sauce
1/3 cup water
2/3 cup sugar
2/3 cup white vinegar
3Tblspn cornstarch mixed with 1/2 cup cold water mix together before poring into mixture)
1Tblspn orange zest.

Stir together on stove and mix with battered chicken.