Panda Express Orange Chicken

2 lbs. boneless skinless chicken breasts cut into bite size pieces

1 egg

1 1/2 tsp. salt

white pepper

oil

1/2 cup plus 1 tlbs. cornstarch

1/4 cup flour

1 tlbs. minced ginger root

1 tsp. minced garlic

1 dash crushed hot red chili peppers

1/4 cup chopped green onion

1 tlbs. rice vinegar

1/4 cup water

1 tsp. sesame oil

Orange Chicken Sauce

 1/2 tlbs. soy sauce

1 1/2 tlbs. water

5 tlbs. sugar

5 tlbs. white vinegar

Cut chicken into 2 inch pieces and place in large bowl.  Stir in egg, salt, pepper, and 1 tlbs. oil.  Mix well.  Stir cornstarch and flour together.  Add chicken pieces stirring to coat.  Heat oil for deep frying in wok or deep fryer to 375 degrees.  Add chicken pieces, small batch at a time, and fry 3-4 min. or until golden brown and crisp. (do not overcook or chicken will be tough)  Remove chicken from oil with slotted spoon and drain on paper towels.  Set aside.

In four seperate bowls combine 1.) garlic and ginger 2.) crushed chilies and green onion. 3.) Orange sauce.  4.) water and remaining 1 tlbs. cornstarch

Clean wok and heat 75 sec. over high heat.  Add 1 tlbs. of sesame oil.  Add ginger and garlic and stir fry until fragrant.  Add and stir fry crushed chilies and green onion.  Add rice wine and stir a few sec.  Add orange sauce and bring to boil.  Add cooked chicken stirring until well mixed.  Stir in water and cornstarch mixture into chicken and heat until sauce is thickened.   Serve immediately.  Try zest of 1 orange for flavor.

Adapted by Becky Leonard from some random recipe found on the internet. :D