First I put some brown rice on to cook while I did everything else (1 cup rice : 2 cups water/stock).
Then I started working on the chicken. I had two chicken breasts that were left over from roast chicken dinner the night before, so I just cut these into bite-sized chunks and then breaded them using a modified Standard Breading Procedure:
1. Coat with flour, shake off excess.
2. Coat with egg (3-4 eggs), allow excess to drain off.
3. Coat with corn starch.
I also add salt an pepper to the flour and cornstarch before using it to coat the chicken. While I breaded the chicken, I had a pot of canola oil warming up on the stove, so that as soon as my chicken bits were breaded, I could immediately fry them in the oil.
When the chicken was just barely beginning to brown, I pulled them out of the oil and placed them on a paper-towel-covered-plate to soak up any excess oil. The fried chicken sat in a warm oven while I made the sauce.
1 cup Water
1 Lemon, juiced
1 Orange, juiced and zested
1 cup Brown Sugar
1/3 cup Rice Vinegar
3 Tbsp Liquid Aminos (or soy sauce)
3 Tbsp Corn Starch + 3 Tbsp Water
Bring everything above the dotted line to a boil. Dissolve the corn starch in the 3 Tbsp water. When the water-juice-sugar-etc. is at a rolling boil, add the corn starch solution while stirring. Continue to stir over heat until thickened (this should happen fairly quickly). Garlic and/or ginger would also be awesome in this sauce.
When the sauce is thick, pour it over the fried chicken to coat them.
Then I put the chicken back in the warm oven while I whipped up a few sauteed veggies...
Reference: Chinese Orange Chicken