Resturant Style Chinese Orange Chicken

Created By: The Pretty Little Chef
Inspired by: http://blogchef.net/how-to-cook-chinese-food/

Ingredients:

• 2 boneless skinless chicken breasts (cut into 1 inch cubes)
• ½ cup all purpose flour
• 1 teaspoon baking powder
• 1 egg (beaten)
• ½ cup water (or as much as needed to make batter smooth)
• 3 tablespoons cornstarch
• salt (to taste)
• 1 tablespoon vegetable oil

Sauce-

• ¼ cup ketchup
• ¼ cup light corn syrup
• 2 teaspoons sugar
• 2 tablespoons white vinegar
• ½ cup water
• 2 tablespoons cornstarch
• 1 tablespoon of Chili Sauce (add more if you want it SPICY)
• 1 teaspoon sesame oil
• the juice of ½ orange
• 1 teaspoon orange zest
• sprinkle of garlic powder
• sprinkle of sesame seeds

Directions:

• Heat oil in a deep fryer or WOK to 325 degrees. In large bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.
• Dip chicken pieces into the batter to coat evenly. Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown). Best if you add the chicken pieces one by one.
• In a bowl whisk together ketchup, corn syrup, sugar, water, chili sauce, vinegar, cornstarch, sesame oil, orange juice, orange zest, garlic powder and sesame seeds. Pour into a wok and cook until the sauce is thickened and bubbly. Add the chicken to the sauce, coat evenly and serve hot.