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1
Place chicken pieces in a large bowl, set aside.
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2
In a medium bowl, stir egg, salt, pepper and 1 tablespoon oil and mix well, set aside.
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3
In a medium bowl, stir together 1/2 cup of the cornstarch and the flour.
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4
Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
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5
Dip chicken pieces into egg mixture, then into the flour mixture, shaking off any excess.
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6
Add chicken to wok in small batches and fry for 3 to 4 minutes or until golden brown.
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7
(Do not overcook chicken).
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8
Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
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9
FOR THE SAUCE:
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10
In a small bowl, combine the soy sauce, orange juice, brown sugar and orange zest. Set aside.
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11
Clean wok and heat 15 seconds over high heat.
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12
Add 1 tablespoon oil, the gingerroot, garlic, crushed red chili pepper flakes and green onions and stir-fry for just a few seconds until fragrant.
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13
Now, add the rice wine and the soy sauce mixture you set aside above.
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14
Add cooked chicken, stirring until well mixed.
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15
In a small bowl, stir together the water and cornstarch, then add it to the wok and stir until sauce has thickened. Add sesame oil if desired.
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16
Serve over jasmine rice.
