Orange Chicken

This is one of my family's favorite meals! You don't need any fancy ingredients to make this.

3 boneless chicken breasts (serves 6 in my house)
Corn starch for dredging
Cooking oil

Sauce:
1 cup Orange marmalade
1/4 cup soy sauce
1 tsp. Mirin (optional)
1/2 tsp fresh minced ginger
Crushed red pepper flakes to taste
Black pepper to taste

Cut up the chicken breast in bite size chunks. The more consistent you are with the size of the pieces, the more even your frying time will be.

Dredge the chicken pieces in corn starch, coating them evenly.

Use your preferred frying method. I used a mixture of vegetable oil and coconut oil. Shake off excess corn starch before adding your chicken to the oil. Keep in mind not to over crowd the pan and warm up the oil on medium heat and turn it down if the chicken begins to brown too fast.

While your chicken is frying, combine all of the sauce ingredients in a sauce pan and cook over medium heat until it begins to bubble. Turn the heat to low and let the sauce simmer while your chicken cooks. Stir occasionally. You can turn the heat off if your pan will keep the sauce warm. It will thicken some while it cools.

You can pour your sauce over all of your cooked chicken and turn to coat or serve the sauce on the side.
Orange chicken goes well with steamed rice, vegetables and homemade egg rolls.