2 lbs boneless skinless chicken, chopped into bite sized pieces
1½ tsp salt
Pinch of white pepper
2 tbsp oil, divided, plus more oil for frying
½ cup + 1 tbsp cornstarch, divided
¼ cup flour
1 tbsp ginger, minced
1 tsp garlic, minced
½ tsp crushed hot red chili pepper
¼ cup green onion, chopped
1 tbsp rice wine
¼ cup water
Zest of ½ an orange (optional)
For the “Orange” Sauce
3 tbsp soy sauce
3 tbsp water
½ cup sugar
½ cup white vinegar
In a large bowl, mix together the egg, salt, pepper, and 1 tbsp of oil. Mix well. Stir in the chicken pieces.
In medium bowl, stir together the flour and ½ cup cornstarch. Add the chicken pieces, stirring to coat.
Heat oil for deep frying in a wok or deep fryer to 375°F.
Add the chicken, small batches at a time, and fry for 4-5 minutes until golden crisp (but avoid overcooking the chicken). When done remove the chicken from the oil with tongs and drain on paper towels.
Clean the wok if you used it and heat for 15 seconds over high heat. Lower to medium high and add 1 tbsp of oil.
Add the ginger and garlic and stir try until fragrant, about 10 seconds.
Add the crushed chiles and green onions, then the rice wine, stirring for a few seconds.
Add the orange sauce and bring to a boil.
Stir the remaining 1 tbsp of cornstarch into the water, add this mix to the chicken and heat until the sauce has thickened.
Add the cooked chicken, stirring until well incorporated.
Turn off the heat and stir in the orange zest if using.
Serve over white rice.