2 lbs boneless skinless chicken, chopped into bite sized pieces 1 egg 1 1/2 teaspoons salt white pepper oil (for frying) 1/2 cup cornstarch, plus 1 tablespoon cornstarch 1/4 cup flour 1 tablespoon gingerroot, minced 1 teaspoon garlic, minced 1/2 teaspoon crushed hot red chili pepper 1/4 cup green onion, chopped 1 tablespoon rice wine 1/4 cup water 1/2 teaspoon sesame oil Orange Sauce for Stir Fry 1 1/2 tablespoons soy sauce 1 1/2 tablespoons water 5 tablespoons sugar 5 tablespoons white vinegar 1 orange,
Place chicken pieces in large bowl.Stir in egg, salt, pepper and 1 tablespoon oil and mix well.Stir cornstarch and flour together.Mix flour mixture and egg mixture.
Add chicken pieces, stirring to coat.
heat oil for deep-frying in wok or deep-fryer to 375 degrees.
Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
(Do not overcook chicken).
Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
Clean wok and heat 15 seconds over high heat.
Add 1 tablespoon oil.
Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
Add and stir-fry crushed chiles and green onions.
Add rice wine and stir 3 seconds.
Add Orange Sauce and bring to boil.
Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
Heat until sauce is thickned.
Stir in sesame oil and orange zest if desired.
Serve over jasmine rice.