Orange Chicken

I found this recipe to be quite rich and full of flavour. It's a good idea to serve it with steamed rice.

- 1 boneless skinless chicken breast  
- 1 cup flour
- 1/4 cup cornflour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg, beaten
- oil for frying
SAUCE:
- 1 1/2 cups water
- 3 tablepoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1/4 cup rice wine vinegar
- 2 1/2 tablespoons soy sauce
- 1 1/2 tablespoons orange zest grated
- 1 cup brown sugar
- 1/2 teaspoon ginger, minced
- 1/2 teaspoon garlic, minced
- 2 tablespoons shallot, chopped
- 3 tablespoons cornflour
- 2 tablespoons water

1. Combine flour, cornflour, salt and pepper. In another bowl, add the egg. Dip chicken in egg and let the excess drip off. Coat the same pieces in the flour mixture and shake off excess. Fry in the oil until golden and cooked. Drain well.

2. Meanwhile, make the sauce by combining the water, orange juice, lemon juice, vinegar and soy sauce in a pot. Blend well over medium heat for a few minutes. Stir in the brown sugar, orange zest, ginger, garlic and shallots. Bring to the boil. In a small bowl, combine the cornflour and water until well blended. Slowly stir in sauce until the sauce thickens. Pour the sauce over the chicken.