When my husband would order orange chicken he would complain about the lack of flavor. Browsing the internet I notice that some orange sauces use little or no orange juice at all. I figured I'll make it using my barbeque sauce recipe, replacing the tomatoes past with 100% orange juice and orange zest.....,lets just say my husband doesn't order orange chicken anymore.
1Rinse chicken in large cullender, sit cullender in sink to remove excess water. Pour peanut oil into frying pan (deep fryer) using medium heat setting. In large freezer bag combine sea salt, corn pepper and all purpose flour seal bag and toss for 10 sec. Add desired piece of chicken into flour mixture toss bag until chicken is coated. Carefully place chicken into hot oil frying 10-15 minute on both side or until golden brown. Remove chicken place on paper towel to remove excess oil.
2In large sauce pan combine 1 cup of water, orange juice rice vinegar and soy sauce over medium heat, stir for 5 minutes. Stir in brown sugar, garlic, orange zest, ginger and red peppers. bring to a boil. In small bowl combine 1/4 cup of cold water into cornstarch stir until dissolved. slowly stir cornstarch mixture into orange sauce until thickens. Pour over chicken toss until well coated.
(This is also great over Shrimp, pork or beef)