Ingredients
2 pounds boneless chicken breast or thighs cut into bit sized (1") pieces
2 teaspoons minced garlic
1.5 tablespoons minced ginger root
4 green onions chopped
2 zest of orange
1/2 teaspoon crushed red chili peppers
1 egg
3 tablespoon soya sauce
1 pinch black pepper
1/2 cup corn starch
1/4 cup flour
1.5 teaspoons salt
10 tablespoons sugar
2 tablespoons oil
1 teaspoon sesame oil
10 tablespoons white wine vinegar
2 tablespoons Shaoxing rice wine
1/4 cup water
Preparation
For the sauce the sauce combine the soy sauce, 3 tablespoons water, sesame oil, sugar, white vinegar, and orange zest.
In a smal dish dissolve 1 tablespoon cornstarch in 1/4 cup water and set aside.
Combine the egg, salt, pepper and 1 tablespoon oil in a bowl and whisk.
In a separate bowl, add 1/2 cup corn starch and flour and mix well.
Set a wok or large frying pan to 375 and add oil.
Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
Fry chicken until crisp and brown, 3-4 minutes.
Take out of pan and place on cooling rack and repeat frying for all chicken pieces.
When chicken is cooked drain oil out of pan and wipe pan clean.
Add 1 tablespoon oil, ginger and garlic and cook for about 10 seconds.
Add crushed red peppers and green onions, and cook for just a few seconds.
Add rice wine and orange sauce from earlier step and bring to boil.
Add the cornstarch mixture to the pan and cook for just a few seconds until it thickens.
Turn off the heat, and add cooked chicken and stir until well mixed.
