Sticky Orange Chicken

2 lbs. boneless skinless chicken breasts, cut into 1 inch cubes
1 1/2 cup flour
1 egg, beaten
Oil (for frying)

Sticky Orange Sauce:
1 1/4 cup orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 T. soy sauce
1 T. orange zest
1 cup brown sugar
1/2 t. ginger root (or powder)
1/2 t. garlic (or fresh garlic)
1 bunch green onions, sliced
1/4 t. red pepper flakes
3 T. cornstarch
2 T.-1/4 cup water, depending on how thick you want your sauce

Combind flour, salt and pepper.  Dip chicken pieces in egg mixture and put in flour mixture to coat.  Deep fry the chicken in 1/2 inch of oil (I fear I used way to much oil) at 375.  Or, to save on calories, saute in a large wok or pan with a couple of tablespoons of oil.  Cook until chicken is crispy and golden brown.  Cook in batches and set aside.

Meanwhile, while Adriane cooks the chicken, in a large saucepan combine lemon juice, orange juice, rice vinegar, and soy sauce.  Blend well over medium heat for a few minutes.  Stir in brown sugar, orange zest, ginger, garlic, and onion.  Bring to a boil.  Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly.  Slowly (or not) stir cornstarch mixture into sauce until it thickens.  Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.  Serve over rice.