2 lbs boneless chicken pieces, skinned 1 egg 1 1/2 t salt white pepper oil (for frying) 1/2 c plus 1 T cornstarch 1/4 c flour 1 T minced ginger root 1 t minced garlic dash crushed hot red chiles 1/4 c chopped green onions 1 T rice wine 1/4 c water 1/2 to 1 t sesame oil
ORANGE SAUCE FOR STIR FRY:
2 t Minced zest and 1/4 c Juice from 1 lg Orange 1/2 t Sugar 2 T Chicken stock 1 T Light soy sauce
Combine all ingredients in small bowl and set aside.
Cut chicken pieces in 2" squares and place in large bowl. Stir in egg, salt, pepper, and 1 T oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat.
Heat oil for deep-frying in wok or deep-fryer to 375. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
Clean wok and heat 15 seconds over high heat. Add 1 T oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 T cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 teas. sesame oil.