- Combine the first nine sauce ingredients into a medium-sized sauce pan and bring to a boil over medium heat. Let it gently boil for a couple of minutes and then remove from heat. Allow to cool 10 to 15 minutes.
- Once the sauce has cooled, pour 1 cup (reserving remainder of marinade in separate container) over cut up chicken and allow to marinate for at least two hours. Turn chicken a couple of times while it’s marinating.
- In a separate bowl (or plastic, resealable bag), combine the flour, salt and pepper. Drain marinade from chicken and discard. Dredge or shake the chicken pieces in flour mixture.
- In a hot pan, add the oil oil and stir fry the chicken until browned and cooked through. Remove cooked chicken to a plate and keep warm. Wipe out pan, add a little more oil and quickly stir fry any vegetables that you are using.
- Add back the chicken to the vegetables and pour in reserved sauce. Make a slurry of the cornstarch and water and add to the mixture. If sauce is too thin for your tastes, make a little more slurry; if it’s too thick, add a little more water. Allow to gently simmer a couple of minutes, stirring, to ensure that the cornstarch has reached its full thickening potential and that it’s cooked.
- Either serve Asian Orange Chicken on the side, or serve over rice. This is good either way. One cup of sauce is not a lot, you may want to increase the sauce ingredients (still using only 1 cup for the marinade).