Chinese Restaurant style Orange Chicken

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

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.