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Orange Chicken
Yield: Serves 6

2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoons salt
White pepper
1/2 cup plus 1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
1 dash crushed hot red chilies
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup water
1 teaspoon sesame oil

1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar

Cut chicken pieces into 2-inch squares and place 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 pieces, small batch at time, and fry 3 to 4 minutes 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 tablespoon oil. Add ginger and garlic and stir-fry until
fragrant. Add and stir-fry crushed 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 tablespoon cornstarch until smooth. Add to chicken and
heat until sauce is thickened. Stir in 1 tablespoon oil and sesame
oil. Serve at once. You may want to add grated zest of 1 orange to
the sauce ! for flavor.


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