2 lbs chicken, cut into bite size pieces
1 1/2 tsp salt
Pepper to taste
1/2 cup cornstarch plus 1 Tbsp cornstarch
1/4 cup flour
Oil for frying chicken
1 Tbsp grated ginger root
1 tsp minced garlic
1/2 tsp crushed red pepper flakes
1/4 cup green onion, chopped
1 Tbsp sake or rice wine
1/4 cup water
1 tsp sesame oilOrange Sauce Ing:
1 1/2 tbsp soy sauce
1 1/2 tbsp water
5 Tbsp sugar
5 Tbsp white vinegar
Zest of one orange
Place chicken pieces in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
In a separate small bowl, stir cornstarch and flour together. Stir into the chicken/egg mixture. Stir to coat all chicken pieces.
Make your orange sauce by stirring all orange sauce ingredients together in a small bowl.
Heat oil in a skillet. Add chicken and cook in small batches, frying for 3-4 minutes for each batch, until golden crisp. Remove with a slotted spoon and drain on a paper towel lined plate. Clean the skillet and add 1 Tbsp oil. Heat for just a few seconds. Add the ginger and garlic and cook about 15 seconds. Add crushed red pepper flakes and green onions and cook for another 15 seconds. Add sake (or rice wine) and stir once through. Add orange sauce to skillet and bring to a boil. Add cooked chicken and stir until well mixed. In a small bowl mix remaining 1 Tbsp cornstarch with enough water to make it smooth and liquidy. Add this cornstarch mixture to the skillet. Stir until the sauce is thickened. Serve over jasmine rice.
** YOU MAY WANT TO MAKE DOUBLE THE ORANGE SAUCE SO YOU HAVE ENOUGH LEFT TO MOISTEN THE RICE ON YOUR PLATE!!!!