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• 32 ounces boneless skinless chicken, chopped into bite sized pieces
• 1 egg
• 1 1/2 teaspoons salt
• white pepper
• oil (for frying)
• 1/2 cup cornstarch, plus
• 1 tablespoons cornstarch
• 1/4 cup flour
• 1 tablespoons gingerroot, minced
• 1 teaspoons garlic, minced
• 1/2 teaspoon crushed hot red chili pepper
• 1/4 cup green onion, chopped
• 1 tablespoons rice wine
• 1/4 cup water
• 1/2 teaspoon sesame oil

Orange Sauce for Stir Fry

• 4 1/2 teaspoons soy sauce
• 4 1/2 teaspoons water
• 1/3 cup sugar
• 1/3 cup white vinegar
• 1 orange, zest of

 

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. (Do not 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 tablespoon oil.
12. Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
13. Add and stir-fry crushed chiles 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 tablespoon cornstarch until smooth and add to chicken.
18. Heat until sauce is thickned.
19. Stir in sesame oil and orange zest if desired.
20. Serve over jasmine rice.