Orange Chicken

Ingredients

• 3-4 boneless, skinless chicken breasts
• ½-1 cup cornstarch
• 3 eggs, beaten
• 1-2 containers Panda Express Orange Sauce
• Vegetable oil (for frying)

Instructions

1. Dice chicken into ½" pieces. You may add salt/pepper to your liking.
    
2. Pour ½ cup cornstarch to start into 1 gallon zip-lock bag.
    
3. Take the chicken chunks and place them in the zip-lock bag, making sure to seal completely. Shake the chicken with the cornstarch until every piece of chicken is entirely coated in cornstarch. If the chicken isn't fully covered, add more cornstarch.
    
4. Preheat oven to 325º F.
    
5. Add about ¼ cup vegetable oil to the frying pan and turn on medium-low heat (you may need to add more oil after 2-3 rounds of browning the chicken).
    
6. Take a handful of the chicken chunks and place them into the scrambled eggs, covering thoroughly.
    
7. Transfer chicken to frying pan and spread out so you can brown all the chicken. Flip the chicken and brown on the other side.
    
8. Place browned chicken in a 13" x 9" greased baking dish. Repeat steps 6 and 7 until you've browned all the chicken.
    
9. Pour sauce over chicken and stir, then place in the over to cook for 1 hour, stirring once every 15 min. After 45 min, check the temperature of the chicken (should temp no lower than 170º F). If it doesn't, let cook for the full hour.
    
10. Remove from oven and serve with rice and mixed vegetables.