Ingredients

• Sauce
• 1 1/2 cups water
• 2 1/2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 3/4 teaspoon minced garlic
• 2 1/2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water


• Chicken
• 2 boneless, skinless chicken breasts, cut into 1/2 - 3/4-inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil for frying (or more if necessary)

Directions

Sauce
Whisk together in a small or medium saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce. Set heat to medium-high and stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring mixture to a boil, then remove from heat, and allow to cool for 10 to 15 minutes.

Chicken
Place chicken pieces in a glass bowl or storage container with lid. When contents of saucepan have cooled, pour 1 cup of sauce into bowl and stir to coat all pieces of chicken. (Reserve remaining sauce for later). Cover bowl or container, and place in refrigerator for at least 2 hours (you may marinate overnight and cook the following day).

After chicken pieces have marinated, whisk together in a large bowl the flour, salt and pepper. Add marinated chicken pieces, and toss to coat.

Place a few paper towels on a plate near stove for draining chicken. Heat the oil in a large skillet over medium-high heat. Place chicken pieces, small batches at a time (cooking too many pieces at a time can reduce heat of oil), in skillet, turning to brown on all sides. Lift chicken pieces with large slotted spoon and place on paper towels to drain. Cover with aluminum foil to keep warm.

In a small bowl, add 2 tablespoons water and keep near stove. In another large skillet or sauce pan (or you can clean out the skillet you used for frying the chicken and use that skillet), add the sauce and bring to a boil over medium-high heat. Add cornstarch to the bowl of water and stir until blended and smooth. Gradually stir cornstarch mixture into sauce, stirring constantly. Reduce heat to medium low, then stir in chicken pieces, and simmer for about 5 minutes, stirring occasionally.

Serve alone or over rice, or mixed with stir-fried vegetables.