Orange Chicken

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We LOVE this chicken. It is great with white rice, but homemade fried rice might be even better!

Chicken Ingredients
2 lbs boneless skinless chicken breasts cut into bite sized pieces
1 egg
1 1/2 tsp. salt
white pepper
oil (for frying)
1/2 cup cornstarch plus 1 Tbl. cornstarch
1/4 cup flour
1 Tbl. ginger root minced
1 tsp. garlic minced
1/2 tsp. crushed red pepper flakes
1/4 cup green onion chopped
1 Tbl. rice wine
1/4 cup water

Orange Sauce Ingredients
1 1/2 Tbl. soy sauce
1 1/2 Tbl. water
5 Tbl. sugar
5 Tbl. white vinegar
zest of 1 orange

Directions
1. Mix egg, salt, pepper and 1 Tbl. oil in a bowl. Add chicken and stir to coat.
2. Stir cornstarch and flour into a separate bowl.
3. Heat oil in wok or fry pan to 375 degrees (or until the oil sizzles and bubbles when a piece is dropped in)
4. Coat chicken in flour mixture in batches.
5. Add chicken in small batches to the oil and cook for 3-4 minutes or until lightly golden brown
6. Remove chicken and set aside. Empty oil and clean wok.
7. Heat 1 Tbl. oil. Add garlic and ginger until fragrant- about 10 seconds.
8. Add red peppers and green onions. Add rice wine (optional) and stir for a few seconds only.
9. Add prepared Orange Sauce and cook until it comes to a boil.
10. Add cooked chicken and stir.
11. Stir 1 Tbl. cornstarch into water and add to chicken and sauce. Stir and heat until sauce is thickened and coats.

Note: We used rice vinegar since rice wine has alcohol. I thought it tasted fine but Andrew would leave it out next time- he thought with all the white vinegar it was too acidic. He may have also substituted some of the orange juice (from the orange we zested) in place of half of the white vinegar in the sauce.