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1.
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Preheat your deep fryer or a pan filled with oil to 350-375 degrees F. 2.
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Cut chicken into inch-sized pieces.
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3.
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Prepare 3 separate bowls: one with your eggs and 1/2 cup water, whipped; another with flour, cornstarch, salt and pepper, combined; and another with Panko crumbs.
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4.
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Dip pieces of chicken first in eggs, then in the flour mixture, then in eggs again, then in panko.
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Set aside.
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5.
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Meanwhile, combine 1 cup water, orange juice concentrate, soy sauce and vinegar in a sauce pan.
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Heat over medium for a few minutes.
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6.
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Add brown sugar, orange zest, ground ginger, garlic and red pepper.
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Bring to a boil.
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7.
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Combine cornstarch and remaining 1/4 cup water in a small bowl and add to the boiling sauce mixture.
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8.
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Keep the sauce over medium heat and stir occasionally until it thickens.
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9.
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When the oil is heated, add a few pieces of chicken to the oil.
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(We cooked the chicken in 3 batches.)
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10.
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Cook chicken pieces for 3 to 4 minutes until the color is golden brown.
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11.
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As you remove the chicken from the oil, place it on a paper towel-lined plate.
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12.
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Pour the sauce over your chicken.
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13.
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Enjoy on top of some delicious white rice.
