Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless Chicken Pieces (skinned)
  • 1 Egg
  • 1 1/2 teaspoon Salt
  • White Pepper (to taste)
  • Oil (for frying)
  • 1/2 cup Cornstarch + 1 tablespoon Cornstarch
  • 1/4 cup Flour
  • 1 tablespoon minced Ginger Root
  • 1 teaspoon minced Garlic
  • 1 dash crushed Hot Red Chilies
  • 1/4 cup chopped Green Onions
  • 1 tablespoon Rice Wine
  • 1/4 cup Water
  • 1 teaspoon Sesame Oil
  • Orange Chicken Sauce (Recipe below)

Instruction

  • Prepare Orange Chicken Sauce using the recipe below. Set aside.
  • Cut chicken pieces into 2-inch squares and place in large bowl.
  • In another bowl, add egg, salt, pepper and 1 tablespoon oil. Mix well.
  • Stir cornstarch and flour. Mix well.
  • Add chicken pieces to egg mixture. Stir to coat. Using a slotted spoon and shaking off the excess egg, move the chicken pieces to the flour mixture. Toss or stir to coat.
  • Heat oil for deep-frying in wok, large skillet or deep-fryer to 375°F.
  • Add chicken pieces, a few at a time, shaking off the excess flour. 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. Drain on paper towels. Set aside.
  • Clean wok or skillet.
  • Place over high heat and and heat 15 seconds.
  • Carefully add 1 tablespoon oil.
  • Add ginger and garlic and stir-fry until fragrant.
  • Add and stir-fry crushed chilies and green onions.
  • Add rice wine and stir 3 seconds.
  • Add Orange Chicken Sauce. Bring to boil.
  • Add cooked chicken, stirring until well-mixed.
  • Stir water into remaining 1 tablespoon cornstarch until smooth.
  • Add to chicken. Heat until sauce is thickened.
  • Stir in 1 tablespoon oil and sesame oil. Mix well.