Tasty Tangy Orange Chicken

Tasty Tangy Orange Chicken

Ingredients

2 lbs boneless skinless chicken – chopped into bite size pieces
1 egg
1 1/2 teaspoons salt
White pepper
Oil (for frying)
1/2 cup cornstarch
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon gingerroot - minced
1 teaspoon garlic - minced
1/2 teaspoon crushed red hot chili pepper
1/4 cup green onion, chopped
1 tablespoon rice wine
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
1 orange, zest of

Instructions

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