1pound boneless, skinless chicken breasts, cut into bite-size pieces
1/2cup all-purpose flour
1cup canola oil for frying
½cup orange juice
¼cup soy sauce
½cup rice vinegar
2green onions, chopped fine
1teaspoon garlic salt
1teaspoon ground ginger
1teaspoon red pepper flakes
Heat oil in a large skillet over medium heat for 5 minutes. (If using an electric wok heat oil to 400°F.)
Crack egg into a medium bowl and beat well with a fork. Stir in chicken pieces. Place flour into a large resealable plastic bag. Add chicken pieces. Close bag and shake until all pieces are coated with the flour.
Place chicken in the hot oil and separate the pieces with a wooden spoon to distribute evenly in the skillet. Fry for 5 minutes or until golden crisp, turning once half-way through.Using a slotted spoon, transfer chicken to a large plate covered with paper towels.
Pour cooking oil into an empty container, can or carton and throw it away. Do not dump it in the sink! (Some cities offer recycling for used cooking oil.) Wipe skillet or wok clean with several paper towels.
Combine all ingredients for the Orange Sauce in a small mixing bowl. Stir well until sugar dissolves. Pour into a nonstick skillet or wok. Bring to a boil over medium heat. Add cooked chicken. Cook for one minute, stirring so the chicken gets well coated and the sauce becomes thick. Remove from heat and serve.