Orange Chicken

1. 1

   For the sauce the sauce combine the soy sauce, 3 tablespoons water, sesame oil, sugar, white vinegar, and orange zest.

2. 2

   In a smal dish dissolve 1 tablespoon cornstarch in 1/4 cup water and set aside.

3. 3

   Combine the egg, salt, pepper and 1 tablespoon oil in a bowl and whisk.

4. 4

   In a separate bowl, add 1/2 cup corn starch and flour and mix well.

5. 5

   Set a wok or large frying pan to 375 and add oil.

6. 6

   Dip chicken pieces in the egg mixture, then dredge in the flour mixture.

7. 7

   Fry chicken until crisp and brown, 3-4 minutes.

8. 8

   Take out of pan and place on cooling rack and repeat frying for all chicken pieces.

9. 9

   When chicken is cooked drain oil out of pan and wipe pan clean.

10. 10

    Add 1 tablespoon oil, ginger and garlic and cook for about 10 seconds.

11. 11

    Add crushed red peppers and green onions, and cook for just a few seconds.

12. 12

    Add rice wine and orange sauce from earlier step and bring to boil.

13. 13

    Add the cornstarch mixture to the pan and cook for just a few seconds until it thickens.

14. 14

    Turn off the heat, and add cooked chicken and stir until well mixed.

No additional tips available.