Orange Chicken

In a small shallow bowl, whisk together the egg and water. In a large shallow bowl, whisk together the flour, cornstarch, salt and pepper. Dip the chicken pieces in flour to coat both sides. Shake off the excess. Dip the pieces into the egg, and then into the flour again. Transfer the coated chicken pieces to a plate.

In an electric skillet or deep fryer, heat oil to 350°F. Working in batches, fry the chicken pieces until golden brown, three to four minutes on each side. Drain the pieces on paper towels. Continue until you've cooked all of the chicken. Editor's Tip: It's important to keep the oil to temperature, so you don't get soggy, undercooked or overly oily chicken. Use a deep-fry thermometer to check the oil temperature between batches. Adjust the heat as needed to keep the oil at 350°.

In a large skillet over medium-high heat, whisk the orange juice and zest, brown sugar, soy sauce, rice wine vinegar, lemon juice, 3 tablespoons of diced green onions, minced garlic, sesame oil, minced ginger, red pepper flakes, salt and pepper. Bring to a simmer and cook for four to five minutes. In a small bowl, whisk together cornstarch and water until smooth. Add it to the pan and bring the sauce to a boil. Cook and stir until the sauce is thickened, one to two minutes.

Add the fried chicken to the pan and toss it in the sauce to coat and heat through.

Serve the fried chicken over rice, topping each dish with diced scallions and a sprinkle of sesame seeds. Editor's Tip: For a nuttier flavor and some crunch, briefly toast the sesame seeds in a dry skillet over medium heat until they're fragrant and just beginning to brown.