Tangy Orange Chicken

Tangy Orange Chicken
Adapted from:  Chefville

Ingredients: (serves 3)
(A) Sauce and marinate
juice and zests from 1 medium sized orange
100ml rice vinegar
200ml mirin
2 tbsp soy sauce
3 tbsp sugar
1 tsp minced ginger
1/2 tsp minced garlic
3 tbsp cornstarch
2 tbsp water

(B) Chicken
1 chicken breast meat, cut into bite size
1 cup plain flour
1/2 tsp salt
dash of pepper
green onions or toasted sesame as garnish

Directions:
1. Pour mirin, orange juice, rice vinegar, soy sauce in saucepan, set over medium low heat. Stir on orange zest, sugar, garlic and ginger. Bring to simmer for 2min, remove from heat and cool for 15min.
2. Place chicken in a sealable plastic container. When contents of saucepan have cooled, pour a cup of sauce into container, reserve remaining sauce. Seal the container and refridgerate for at least 2hrs. The longer you marinate the chicken, the more flavour it will absorb.
3. Mix the flour, salt and pepper in a bowl. Toss the marinated chicken in the seasoned flour to coat. Heat some oil in a non stick pan over medium heat. Add chicken and brown on both sides. Remove and place on plate with paper towel, set aside.
4. Add remaining sauce to pan and boil over medium heat. Mix cornstarch and water together thouroughly and stir into the sauce. Reduce to low heat, add chicken pieces and simmer for about 5min, stirring occasionally. Garnish with green onions or toasted sesame.