1/4 Cup Orange Juice
6 Tbsp Brown Sugar
2 Tbsp Granulated Sugar
2 Tbsp Soy Sauce
2 Tbsp Water
1 Tbsp Corn Starch
3 Tbsp White Vinegar
1 tsp Ginger Powder
1/2 tsp Onion Powder
1/2 tsp Worcestershire Sauce


Directions for Orange Chicken

Mix 2 Tbsp cold water and 1 Tbsp corn starch in a small bowl and set
aside (this wil be added to boiling sauce for thickening).

Combine all other ingredients in a saucepan and heat over medium-
high (3/4) heat until sauce reaches a gentle boil.

When gentle boil is reached, add the corn starch and water mixture
into the saucepan slowly and a little at a time while stirring.
Continue boiling and stirring until sauce reaches a maple syrup
consistency.

When desired consistency is achieved immediately remove from heat.

2 lbs Chicken Breast (boneless and skinless)
2 Eggs
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Paprika


Directions for Chicken

Cut uncooked chicken into bite-sized pieces.

Place cut chicken in a mixing bowl.

Add eggs, salt, pepper, and paprika in the bowl with the cut chicken and stir.

Prepare a medium-sized bowl with 2 cups of self-rising flour and set aside (this will be used to roll and coat the chicken).

Roll pieces in flour.

Deep fry chicken in vegetable oil at approximately 370-400 degrees Fahrenheit for 3-4 minutes.

Remove chicken pieces from oil and allow to drain on paper towels.

2 Cups Long Grain Rice
4 Cups Chicken Broth


Directions for Preparing Rice

Pour 2 Cup of rice and 4 cups of chicken broth into a saucepan.

Bring to rolling boil on high heat. When rolling boil is established,
immediately reduce heat to low. Allow boil to subside and cover.

Simmer covered for 15 minutes.

Check rice. If excess liquid remains after 15 minutes, heat uncovered
for 3 minutes.

If excess liquid remains after 3 minutes, drain excess in a strainer.

Preparation
Place chicken pieces in a large bowl.

Pour orange sauce over chicken.

Mix together gently with two wooden spoons to cover each piece of
chicken with sauce. Be careful not to break the coating of the
chicken.

Serving
Using a large serving spoon scoop rice evenly onto plates.

Using another large serving spoon scoop chicken onto the plates.