Ingredients

• Ingredients for Chicken
  • Boneless, skinless chicken : 2 Pounds
  • Egg : 1
  • Salt : 1 Teaspoon
  • White pepper
  • Flour : 1/4 Cup
  • Cornstarch : 1/2 Cup
  • Oil
• Ingredients for Orange Sauce
  • Soy sauce : 3 Tablespoon
  • Orange juice : 3/4 Cup
  • Brown sugar : 1/2 Cup
  • Orange zest
  • Oil : 1 Tablespoon
  • Ginger root, minced : 2 Tablespoon
  • Minced garlic : 2 Teaspoon
  • Red pepper flakes : 1 Teaspoon
  • Green onion, chopped : 1/2
  • Rice wine : 2 Tablespoon
  • Water : 1/2 Cup
  • Cornstarch : 2 Tablespoon
  • Sesame oil : 1 Teaspoon

Instructions

• 1 Direction to Chicken
  • 1 Place the diced chicken in a large mixing bowl and set away for later. In a medium mixing bowl, combine the egg, salt, pepper, and 1 tablespoon of oil. Set it aside for later use.
  • 2 Combine the cornstarch and flour in a separate medium bowl. Stir gently until well mixed. Add oil to the wok. Heat to 375 degrees Fahrenheit.
  • 3 Begin by dipping the chicken in the egg mixture. Then, dip them in the flour-cornstarch mixture. Shake off any excess flour gently.
  • 4 Fry each piece of chicken for 3 to 4 minutes, or until it is a beautiful golden-brown colour. Cook in tiny batches, taking care not to overcook the chicken.
  • 5 Remove the chicken with a slotted spoon and drain it on paper towels.
• 2 Direction to Orange sauce
  • 1 Combine the soy sauce, orange juice, brown sugar, and orange zest in a small bowl. Set it aside for later use.
  • 2 Heat the wok for 15 seconds on high heat. A spoonful of oil should be added. Then, add the ginger root, garlic, crushed red pepper flakes, and green onions in a mixing bowl. Stir-fry the ingredients for a few seconds, or until fragrant.
  • 3 Combine the rice wine and soy sauce combination that you set aside previously. Stir in the fried chicken. Coat it thoroughly.
  • 4 In a separate small bowl, whisk together the water and cornflour. Pour the mixture into the wok and continue to stir until thickened.
  • 5 Finally add the sesame oil and serve hot.