Orange Chicken

Directions:

• Prepare the orange sauce by whisking together the cornstarch, soy sauce, water, sugar, vinegar, orange zest, and rice wine. Set aside.

• Heat the oil in a wok or deep fryer to 375 degrees F.

• Combine the chicken, egg, salt, pepper, and oil in a bowl and mix well so the chicken is completely coated.

• In a shallow dish, combine the cornstarch and flour and mix well. Add the chicken, in batches, to the cornstarch mixture and coat it completely shaking off any excess.

• Add the chicken to the hot oil in small batches and cook for 3-4 minutes or until golden brown and crisp. Remove the chicken from the oil with a slotted spoon and let drain on a wire rack or paper toweling. Repeat with remaining chicken.

• Wipe out the wok and heat 1 tbsp of oil over high heat. Add the ginger and garlic and cook, stirring constantly, for 30 seconds. Add the crushed red pepper and green onions. Stir in the reserved orange sauce and bring the mixture to a boil. Cook until the sauce thickens (2-3 minutes). Add the chicken and sesame oil and stir well to coat the chicken in the sauce.