Orange Chicken

• 1 LB CHICKEN CUTLETS, BITE-SIZE PIIECES
• EGG
• S&P
• 1t OIL
• 1/4C CORNSTARCH
• 1/4C FLOUR
• 1/4t SALT
• 2t ORANGE ZEST
• 2T CHICKEN STOCK
• 1T SOY SAUCE
• 1t OIL
• 2T MINCED GINGER
• 3 CLOVES GARLIC, MINCED
• 1tHOT PEPPER FLAKES
• 2T WATER & 2tCORNSTARCH MIX

1. POUR S&P, EGGS, AND OIL OVER CHICKEN AND STIR. MIX FLOUR AND CORNSTARCH. DIP CHICKEN PIECES IN FLOUR MIX. SHAKE OFF COATING AND PLACE ON RACK IN REFRIGERATOR FOR 2 HOURS.
2. HEAT 1/2" OIL TO 375 DEGREES. COOK CHICKEN PIECES 4-5 MIN. DRAIN.
3. MAKE ORANGE SAUCE; MIX ORANGE ZEST, JUICE, CHICKEN STOCK AND SOY SAUCE.
4. HEAT WOK; STIR IN OIL, GINGER GARLIC AND PEPPER FLAKES. WOK 2 MIN. ADD CHICKEN AND ORANGE SAUCE. WHEN SAUCE BEGINS TO BUBBLE. ADD CORNSTARCH MIX.
5. COOK TILL THICKENED.
6. SERVE ON RICE.

chicken, egg, sp, oil, cornstarch, flour, salt, orange zest, chicken stock, soy sauce, oil, t, garlic, pepper, t

Taken from www.epicurious.com/recipes/member/views/orange-chicken-51173841 (may not work)