Orange chicken, Stove top method

I've made several different recipes for orange chicken and this one happens to be the stove top method. It was a little more work but worth it.

I find crockpot cooking so convenient but sometimes you just want make a recipe that requires frying. I think you know how health conscious we are so most times any recipes I make I really work hard not to fry any portion of it.

Today this was a definite exception to the rule.  It really reminded me so much of the orange chicken I have eaten from our local chinese restaurant. Totally delicious.

1.  Sauce Ingredients:

• 1 Cup BBQ Sauce Sweet Baby Ray's ( I used sweet and spicy)
• 1 Cup Sweet Orange Marmalade (Trader Joe's)
• 2 TBSP Soy Sauce

2.  Crispy Chicken Ingredients:

• 1 1/2 lb. cut in cubes chicken breast
• 1 Cup Flour/1 Cup Cornstarch You can use both or either/or

3.  2 eggs beaten well

    

     vegetable oil

1. In a sauce pan, add the BBQ sauce, marmalade, and soy sauce. Turn the heat on low and let it simmer for 20 minutes, stirring a few times.
2. Meanwhile, cut up your chicken breasts into cubes. In one bowl beat 2 eggs, while the other bowl should mix the dry ingredients.

   
   
3. Dip pieces of chicken in the egg and then cover in flour/cornstarch. Set on an extra plate.

   
   
4. Add a thin layer of oil to a frying pan and turn your stove on medium/high heat. Once it sizzles, add the chicken to the pan. Let it cook for 3-5 minutes each side until it's brown and cooked on the inside.

   
   
5. Set the pieces on a paper towel and pat gently.

   Remove paper towel and place chicken on a large plate. Drizzle sauce over chicken and
6.  Serve over rice with a steamed vegetable of your choice.