Orange Chicken

First off, let me apologize for taking a picture of the dish in a plastic container. Honestly its aroma was SO YUMMY we didn't think to take a picture all plated up. I should also apologize for the ugh-ness of the photo, too. But meh, its a cell phone picture, can't expect much, right?

Orange Chicken = love. Even if Reed did not like it as he is totally non-chinese after an ugly bout with food poisoning after some take out about 2 years ago. Hey, I had food poisoning, too. But I still slide up to the table for some Chinese... I just make sure that I make it and its not on some buffet. :D

This was amazing. It was time consuming, yes, but the end result was OMG. I do hope you try it soon.

I used a deep fryer to fix my chicken, but you can easily fry in a skillet with oil.

Orange Chicken
1 1/2 Pounds boneless chicken, cut into small pieces
3 eggs, scrambled
Flour
Panko breading
12 oz can Frozen Orange Juice Concentrate (low pulp), thawed
4 heaping tbsp Brown sugar
2 tsp balsamic vinegar
3 tbsp low sodium soy sauce
6 heaping tbsp ketchup

Dredge the pieces of chicken in flour, then egg then panko breading prior to deep frying. I made it easier for myself and created four separate batches to fry. It takes around 5 minutes per batch to cook. Just to be careful I would pull out one of the bigger pieces of that batch and slice apart to see if it was cooked through.

Drain the batches on paper towels while you create the sauce.

Mix the remaining ingredients in a dutch oven and heat through. Prior to serving combine the fried chicken bits in the sauce and serve over hot rice.