This recipe isn't totally exact, sorry. But it's still really good. So give it a try!
2 lbs chicken, chopped into bite sized pieces
1 1/2 t salt
oil (for frying) - I like peanut oil for this
1/2 c cornstarch, plus
1 T cornstarch
1/4 c flour
1 T gingerroot, minced
1 t garlic, minced
1/2 t crushed red pepper
1/4 c green onion, chopped
1 T rice wine
1/4 c water
1/2 t sesame oil
1 1/2 T soy sauce
1 1/2 T water
5 T sugar
5 T white vinegar
1 orange, zest of and 1/4 juice from
mix all ingredients and set aside
Place chicken pieces in a large bowl. Stir in egg, salt, pepper and 1T oil, and mix well.
Stir 1/2 c cornstarch and flour together. Add chicken pieces, stirring to coat.
Heat oil for frying in a wok or deep fryer (to 375). Add chicken (in small batches) and fry until golden (about 3-4 minutes).
Remove chicken from oil and drain on paper towels.
Clean your wok and heat 15 seconds over high heat. And 1T oil. Add ginger and garlic and stir fry until fragrant (10 seconds). Add crushed pepper and green onions. Add rice wine and stir for 3 seconds. Add orange sauce and bring to a boil. Add cooked chicken and stir to coat. Stir water into remaining 1T cornstarch until smooth and add to chicken. Heat until sauce is thickened. Stir in sesame oil, and more zest / juice if desired.
Serves 4 - 6