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