Orange Chicken

Step 1 -Place the chicken (already cut into bite-size pieces) in a large bowl. Set aside.

Step 2 -In a medium bowl, combine the egg, salt, pepper, and 1 tablespoon of vegetable oil and mix until blended. Set aside.

Step 3 -In another bowl, combine 1/2 cup of cornstarch and flour.

Step 4 -Heat the oil in a wok or deep-fryer until it reaches 375 degrees F.

Step 5 -Dredge the chicken pieces in the egg mixture, then the flour mixture, shaking off any excess.

Step 6 -Add chicken to the wok or fryer in small batches, frying for 3 to 4 minutes or until golden brown. Be careful not to overcook.

Step 7 -Remove the chicken from the oil with tongs or a slotted spoon, and set it aside to drain on a paper towel-lined plate.

Step 8 -In a small bowl, combine the soy sauce, orange juice, brown sugar, and orange zest.

Step 9 -Heat a large pan for 15 seconds over high heat.

Step 10 -Add 1 tablespoon of oil, ginger, garlic, crushed red chili pepper flakes, and green onions.

Step 11 -Stir-fry for just a few seconds until it becomes fragrant.

Step 12 -Add the rice wine and the prepared soy sauce/orange juice mixture carefully to the wok/pan, place the cooked chicken into the sauce and combine thoroughly on low heat.

Step 13 -In a small bowl, stir together the water and cornstarch, then add the mixture to the wok/pan and stir until the sauce has thickened.

Step 14 -Add sesame oil, to taste, if desired.

Step 15 -Remove it from the heat and serve the chicken immediately over jasmine rice, if desired.