How can you go wrong with fried chicken, coated in a sweet/spicy sauce??
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 1/2 teaspoons salt
oil (for frying)
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili pepper
1/4 cup green onion, chopped
1 tablespoon rice wine
1/4 cup water
1/2 teaspoon sesame oil
ORANGE SAUCE FOR STIR FRY
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
1 orange, zest of
Place chicken pieces in large bowl.Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
Stir cornstarch and flour together. Add chicken pieces, stirring to coat.
Heat oil for deep-frying in wok or deep-fryer to 375 degrees. 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 thickned.Stir in sesame oil and orange zest if desired. Serve over jasmine rice