Orange Chicken

By stacymd23

Ingredients

• 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 gingerroot, 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
• 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

Preparation

Step 1

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