Orange Chicken

I have not tried this one yet, but I think Nat has really outdone herself. It looks amazing and I bet it tastes even better! Hope you do not mind I took the liberty...

Orange Chicken
Natalie Christensen

Ingredients:
Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1/4 C all purpose flour
3/4 C Cornstarch
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying I used canola, but peanut oil would be awesome)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice(from fresh orange)
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
2 teaspoon ginger root (minced)
1 teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
1/4 cup water
Cooking Instructions:

Step 1: Combine corn starch, flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Fry chicken in batches keep cooked chicken warm oven.
Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.