• 2-3 lbs of boneless, skinless chicken breast
• 1 egg, slightly beaten
• 1 T cornstarch
• 2 t soy sauce
• Dash of white pepper
• Vegetable oil
• 1/2 c all-purpose flour
• 1/2 c water
• 1/4 c cornstarch
• 1 T vegetable oil
• 1/2 t baking soda
• 3/4 c honey
• 6 oz frozen orange juice concentrate (1/2 can)
• Zest from 1 orange
• 2 cloves garlic, minced
• 1 T red pepper flakes, crushed

1. Cut chicken into 1-inch pieces. Mix egg, 1 T cornstarch, 2 t soy sauce and white pepper in a bowl. Cover and refrigerate at least 20 minutes.
2. Mix flour, water, 1/4 c cornstarch, 1 T vegetable oil and baking soda. Stir into chicken until well coated.
3. Pour enough vegetable oil into electric skillet to cover bottom (or 1 1/2 inches in a wok). Preheat to 350 degrees. Fry a few pieces at a time until brown, turning as needed. Drain on paper towel.
4. Meanwhile in a skillet, combine honey with juice concentrate, orange zest, garlic and red pepper flakes. Mix until boiling and turn off heat. Let set while rest of chicken cooks, will slightly thicken.
5. Pour honey mixture over chicken, turning chicken to coat.

My attempt to recreate a recipe I had at a Chinese restaurant. I combined two different recipes and came up with rather tasty results.