Orange Chicken

2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
white pepper
peanut 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 Rice Wine Vinegar
Zest of 1 orange

Directions:

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  Mix flour mixture and egg mixture. 5.  Add chicken pieces, stirring to coat. 6.  Heat oil for deep-frying in wok or deep-fryer to 375 degrees. 7.  Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. 8.  (Do not overcook chicken). 9.  Remove chicken from oil with slotted spoon and drain on paper towels; set aside. 10.  Clean wok and heat 15 seconds over high heat.
11.  Add 1 tablespoon oil. 12.  Add ginger and garlic and stir-fry until fragrant; about 10 seconds. 13.  Add and stir-fry crushed chiles and green onions. 14.  Add rice wine and stir 3 seconds. 15.  Add Orange Sauce and bring to boil. 16.  Add cooked chicken, stirring until well mixed. 17.  Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken. 18.  Heat until sauce is thickned. 19.  Stir in sesame oil and orange zest if desired. 20.  Serve over jasmine rice.