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


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.