Orange Chicken

Ingredients:
4 boneless skinless chicken breasts

Egg Mixture:
2 eggs
3 tsp salt
2 tsp white pepper

Flour Mixture:
1 cup cornstarch
1/2 cup flour

oil (for frying)
1 tablespoon ginger minced
1 teaspoon garlic, minced
1/4 cup green onion, chopped
1 tablespoon rice wine

Orange Sauce:
3 tbsp soy sauce
3 tbsp water
1/2 cup + 2 tbsp sugar
1/2 cup + 2 tbsp white vinegar
1 orange, zest of (1-2 drops doTERRA Orange Essential Oil)

1 tablespoon cornstarch
1/4 cup water

Method:

1. Cut chicken into bite sized pieces, set aside
2. Combine egg, salt, pepper and 1 tablespoon oil, mix well.
3. Stir cornstarch and flour together
4. Cover chicken in egg mixture, and cover with flour mixture
5. Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
6. Fry chicken 3 to 4 minutes or until golden crisp, remove chicken from oil with slotted spoon and drain on paper towels; set aside.
7. Use a different pan, heat 1 tablespoon oil.
8. Add ginger and garlic fry until fragrant; about 10 seconds.
9. Add green onions.
10. Add rice wine and stir 3 seconds.
11. Add Orange Sauce and bring to boil.
12. Add cooked chicken, stirring until well mixed.
13. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
14. Heat until sauce is thickened.

Serve over jasmine rice.

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