Orange Chicken

There are no words to describe how amazing this sauce is...​
​HANDS-ON TIME: 40 min
TOTAL TIME: 40 min
SERVES: 4

INGREDIENTS:
1 lb. chicken, cut into bite-sized chunks
1 t. salt
1 t. Fierce Korean BBQ seasoning
oil for frying. we prefer peanut or vegetable
  BOWL 1:
1/2 c. flour
  BOWL 2:
2 eggs, beaten
  BOWL 3:
1/2 c. flour
1/2 c. corn starch
2 T. Fierce Korean BBQ seasoning
1 t. salt

   SAUCE
1/2 orange juice (we love fresh squeezed tangerines or oranges)
​1/4 c. vinegar (rice or white)
zest of 1 orange
1/4 sugar
2 t. cornstarch
2 T. Fierce Korean BBQ seasoning

(If you're making rice, start it first, but remember to fluff as soon as it's done.)
PREP: Sprinkle salt and Fierce Korean BBQ seasoning on chicken and mix. Get 3 bowls ready to for the coating process.   Heat at least 2 inches of oil in a wok or large saucepan over medium-high heat. 

​SAUCE: Mix all of the sauce ingredients in a small saucepan.  Place over medium-low heat, stirring fairly often as it heats up and thickens. 

FRY: Coat the chicken pieces by dipping them into the three bowls, in order: flour, egg, flour/cornstarch.   When oil has reached 350-365 degrees, begin frying the pieces.  You can start with one piece to make sure oil is hot enough.  The first few pieces may not turn as golden brown, because the oil is clean.  Cook 7-9 minutes until done (cut one to test).
Drain on paper towel.  (You may need to cook the chicken in 4-5 batches depending on the size of your frying vessel).   Serve with thickened sauce.
YUM!

Seasoned chicken ready to go into bowls 1, 2, and 3.