Orange Chicken

• 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

1. For the sauce the sauce combine the soy sauce, 3 tablespoons water, sesame oil, sugar, white vinegar, and orange zest.
2. In a smal dish dissolve 1 tablespoon cornstarch in 1/4 cup water and set aside.
3. Combine the egg, salt, pepper and 1 tablespoon oil in a bowl and whisk.
4. In a separate bowl, add 1/2 cup corn starch and flour and mix well.
5. Set a wok or large frying pan to 375 and add oil.
6. Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
7. Fry chicken until crisp and brown, 3-4 minutes.
8. Take out of pan and place on cooling rack and repeat frying for all chicken pieces.
9. When chicken is cooked drain oil out of pan and wipe pan clean.
10. Add 1 tablespoon oil, ginger and garlic and cook for about 10 seconds.
11. Add crushed red peppers and green onions, and cook for just a few seconds.
12. Add rice wine and orange sauce from earlier step and bring to boil.
13. Add the cornstarch mixture to the pan and cook for just a few seconds until it thickens.
14. Turn off the heat, and add cooked chicken and stir until well mixed.

chicken, garlic, ginger root, green onions, zest of orange, red chili peppers, egg, soya sauce, black pepper, corn starch, flour, salt, sugar, oil, sesame oil, white wine vinegar, rice wine, water

Taken from www.epicurious.com/recipes/member/views/orange-chicken-5929afe251621a314f3d43f1 (may not work)