Things You'll Need:
- 2 lbs 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 tablespoon cornstarch
- 1/4 cup flour
- 1 tablespoon gingeroot, minced
- 1 teaspoon garlic, minced
- 1/2 teaspoon crushed hot red chili pepper
- 1/4 cup green onion, chopped
- 1 tablespoon rice wine
- 1/4 cup water
- 1/2 teaspoon sesame oil
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons water
- 5 tablespoons sugar
- 5 tablespoons white vinegar
- Large pinch of orange zest
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Step 1
Place the chicken pieces in a large bowl. Add egg, salt, pepper and 1 tablespoon oil and mix well.
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Step 2
In a separate bowl, mix cornstarch and flour together. Add in chicken pieces, dredging to coat them well.
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Step 3
Heat the oil in a deep fryer or a wok until it reaches about 375 degrees. Add chicken in small batches (3 or 4 pieces at a time). Fry for 3 to 4 minutes until golden brown. Do not over cook.
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Step 4
Remove the chicken and place on paper towels to blot the oil. Clean the wok or get a fresh pan.
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Step 5
Stir fry the ginger and garlic, then add the chiles and onions. Add the rice wine and stir for several seconds.
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Step 6
Add your orange sauce and bring to a boil. Add your chicken and stir well to coat.
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Step 7
Add the water to the remaining cornstarch and stir. When smooth, add to the chicken and stir. Heat until thick.
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Step 8
Add in the sesame oil and orange zest if desired. Serve over rice.
