Serves: 6
Start to Finish: 45 minutes

1	cup orange juice
¼	cup soy sauce
1	tablespoon honey
2	teaspoons orange zest
1	teaspoon sesame oil
1	teaspoon red pepper flakes
2	large eggs
1½	cups cornstarch
½	teaspoon salt
1½	pounds boneless, skinless chicken breast, cut into 1-inch pieces
½	cup canola oil

1.  In small saucepan, whisk together orange juice, soy sauce, honey, orange zest, sesame oil and red pepper flakes. Bring to simmer over medium heat, then cook 5 minutes. Remove from heat and set aside.
2. Beat eggs in a large bowl.  Add chicken to bowl with eggs and toss to coat.
3. Place cornstarch in another large bowl. Lift chicken out of bowl with eggs, allowing excess egg to drip back into bowl, then transfer chicken to bowl with cornstarch. Toss to coat. Transfer chicken to plate, shaking off any excess cornstarch, and set aside.
4. Heat canola oil in skillet on medium-high until shimmering.  Fry chicken pieces in batches 2 minutes per side, until crisp and deep golden brown.  Transfer to paper towel lined plate.
5. Drain excess oil. Return chicken to skillet. Pour orange sauce over chicken and toss to coat. Cook 2 to 3 minutes until heated through. Serve over steamed white rice.

Per Serving:  TBD cal., TBD g fat (TBD g sat. fat), TBD mg chol., TBD mg sodium, TBD mg pot., TBD g carb., TBD g sugar, TBD g fiber, TBD g pro.