Orange Chicken

Ingredients:

2 lbs. boneless chicken pieces (2 inch squares)

1 egg

1 1/2 tsp salt

white pepper

oil for frying

1/2 cup cornstarch PLUS 1 Tablespoon cornstarch

1/4 flour

1 TBS minced ginger root (which I don't have, so I used ground ginger and it was fine)

1 tsp minced garlic

1 dash crushed hot red chilies (I left this out b/c I didn't want to buy any for a dash of it)

1/4 cup chopped green onions

1 TBS rice wine

1/4 cup water

1 tsp sesame oil (which I happened to have, but forgot I did, so I used olive oil and it was fine)

Orange Chicken sauce

1 1/2 TBS soy sauce

1 1/2 TBS water

5 TBS sugar

5 TBS white vinegar


Directions:

Put chicken pieces into large bowl.  Stir in egg, salt, pepper and 1 TBS oil and mix well.  Stir 1/2 cup cornstarch and flour together.  Add chicken pieces, stirring to coat (They stuck together when I did it, so maybe don't stir as much?  Shake maybe?)  Heat oil for dep-frying in wok or deep-fryer to 375.  Add chicken pieces, small batch at a time, and fry 3 to 4 munites or until golden and crisp.  Do not overcook or chicken will be tough.  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 TBS oil.  Add ginger and garlic and stir-fry until fragrant.  Add and stir-fry chilies 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 TBS cornstarch until smooth.  Add to chicken and heat until sauce is thickened.  Stir in 1 TBS oil and sesame oil.  Serve at once.  You may want to add grated zest of 1 orange to the sauce for flavor (like I'm going to grate an orange.)

It says it takes less than 30 minutes, but with me it took more. Not exactly as easy as a crockpot meal.  Of course, I was talking and stuff.  I served it with rice because it's chinese so what else would you serve it with?