♦ MAKES 4 SERVINGS

• 4 boneless, skinless chicken breasts,
  cut into 1-inch cubes
• 3 eggs, whisked
• 1/3 cup cornstarch
• Canola oil for frying

SAUCE

• 1 cup Sun Orchard Orange Juice
• ½ cup sugar
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• ¼ tsp ginger
• ¼ tsp garlic
• ½ tsp red chili flakes
• 1 tbsp cornstarch

To make sauce: add Sun Orchard Orange Juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes to a medium pot. Heat on medium for 5 minutes. In a small bowl, whisk 1 tbsp cornstarch with 2 tbsp cold water. Add to orange sauce and cook for 5 minutes, until the mixture starts to thicken. Remove from heat.

To make chicken: place cornstarch and flour in a shallow dish. Whisk eggs in a small bowl. Dip chicken pieces in egg, then roll in flour. Place on plate.

Heat 2 inches oil in a heavy-bottom pot until it reaches 350°F. Working in batches, use long-handled tongs to place chicken in hot oil. Fry for 2 minutes, then flip the pieces. Once cooked, place on paper-towel lined baking sheet to cool slightly before tossing in orange sauce. Garnish with green onion.