2 lbs boneless skinless chicken, chopped into bite-sized pieces.
1 egg
1 1/2 tsp salt
white pepper
oil (for frying)
1/2 cup cornstarch plus
1 Tbsp Conrstarch
1/4 cup flour
1 Tbsp minced gingerroot
1 tsp minced garlic
1/2 tsp crushed red pepper
1 tbsp rice vinegar
1/4 cup water
drop of sesame oil
Orange Sauce
3 Tbsp Soy sauce
3 Tbsp Water
8 Tbsp Sugar
6 Tbsp Vinegar
4 Tbsp Orange Juice
Directions
1. Place chicken pieces in large bowl.
2. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
3. Stir cornstarch and flour together.
4. Mix flour mixture and egg mixture.
5. Add chicken pieces, stirring to coat.
6. Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
7. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
8. Don’t overcook chicken.
9. Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
10. Clean wok and heat 15 seconds over high heat.
11. Add 1 Tbsp oil.
12. Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
13. Add and stir-fry crushed chilies and green onions.
14. Add rice wine and stir 3 seconds.
15. Add Orange Sauce and bring to boil.
16. Add cooked chicken, stirring until well mixed.
17. Stir water into remaining 1 Tbsp cornstarch until smooth and add to chicken.
18. Heat until sauce is thickened.
19. Stir in sesame oil and orange zest if desired.
