Orange Chicken

• Ingredients:
• 2 lbs boneless skinless chicken, chopped into bite sized pieces
• 1 egg
• 1 1/2 teaspoons salt
• white pepper (I left this out)
• oil (for frying)
• 1/2 cup cornstarch, plus
• 1 tablespoon cornstarch
• 1/4 cup flour
• 1 tablespoon gingerroot, minced
• 1 teaspoon garlic, minced
• 1/2 teaspoon crushed hot red chili pepper
• 1/4 cup green onion, chopped
• 1 tablespoon rice wine (I orange juice instead)
• 1/4 cup water
• 1/2 teaspoon sesame oil

Orange Sauce for Stir Fry

• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons water
• 5 tablespoons sugar
• 5 tablespoons white vinegar (I used Rice Vinegar)
• 1 orange, zest of

Directions:

1. 1
   Place chicken pieces in large bowl.
2. 2
   Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
3. 3
   Stir cornstarch and flour together.
4. 4
   Mix flour mixture and egg mixture. (I left these mixtures separate and just dipped in egg and then in flour.)
5. 5
   Add chicken pieces, stirring to coat.
6. 6
   Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
7. 7
   Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
8. 8
   (Do not overcook chicken).
9. 9
   Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
10. 10
    Clean wok and heat 15 seconds over high heat.
11. 11
    Add 1 tablespoon oil.
12. 12
    Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
13. 13
    Add and stir-fry crushed chiles and green onions.
14. 14
    Add rice wine and stir 3 seconds.
15. 15
    Add Orange Sauce and bring to boil.
16. 16
    Add cooked chicken, stirring until well mixed.
17. 17
    Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
18. 18
    Heat until sauce is thickned.
19. 19
    Stir in sesame oil and orange zest if desired.
20. 20
    Serve over jasmine rice.