Orange Chicken

Ingredients:

• 2 lb. boneless skinless chicken, chopped into bite sized pieces
• 1 egg
• 1 1/2 tsp. salt
• white pepper
• oil for frying
• 1/2 cup cornstarch, plus
• 1 Tbsp. cornstarch
• 1/4 cup flour
• 1 Tbsp. ginger root, minced
• 1 tsp. garlic, minced
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• 1/2 tsp. crushed hot red chili peppers
• 1/4 cup green onions, chopped
• 1 Tbsp. rice wine
• 1/4 cup water
• 1/2 tsp. sesame oil

Orange Sauce for Stir Fry

• 1 1/2 Tbsp. soy sauce
• 1 1/2 Tbsp. water
• 5 Tbsp. sugar
• 5 Tbsp. white vinegar
• 1 orange, zest of

Directions:

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 F. 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 thickened. Stir in sesame oil and orange zest if desired. Serve over jasmine rice.

By Marcia S. from Spokane Valley, WA