General Tso's Orange Chicken

Place a cooling rack on a large baking sheet.

Slice the chicken into 2-inch pieces.

In a shallow bowl, whisk the eggs.

In another shallow bowl, stir together the cayenne pepper, salt, pepper, flour, and first measure of cornstarch.

Dip the chicken into the egg mixture, coating thoroughly and letting any excess drip off. Then dredge the chicken in the flour mixture and shake off any excess. Place the chicken on the rack to dry.

In a deep skillet, whisk together the orange zest, cornstarch, orange juice, brown sugar, butter, crushed red pepper, and Worcestershire sauce. Bring to a boil then reduce the heat to a low simmer and let cook for 5-8 minutes or until thickened. Keep warm.

Heat 1 1/2-inches of oil in a large, heavy pan.

Place the chicken pieces in the hot oil (in batches) and cook, turning as needed until golden brown and crispy, about 5-6 minutes. Remove the chicken from the hot oil when cooked and let drain on paper toweling.

Toss the cooked chicken in the sauce then serve immediately.