2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1½ tsp salt
Pinch of white pepper
2 tbsp oil, divided, plus more oil for frying
1/2 cup + 1 tbsp cornstarch, divided
1/4 cup flour
1 tbsp ginger, minced
1 tsp garlic, minced
1/2 tsp crushed hot red chili pepper
1/4 cup green onion, chopped
1 tbsp rice wine
1/4 cup water
Zest of 1/2 an orange (optional)
For the “Orange” Sauce
3 tbsp soy sauce
3 tbsp water
1/2 cup sugar
1/2 cup white vinegar
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- In a large bowl, mix together the egg, salt, pepper, and 1 tbsp of oil. Mix well. Stir in the chicken pieces.
- In medium bowl, stir together the flour and ½ cup cornstarch. Add the chicken pieces, stirring to coat.
- Heat oil for deep frying in a wok or deep fryer to 375°F.
- Add the chicken, small batches at a time, and fry for 4-5 minutes until golden crisp (but avoid overcooking the chicken). When done remove the chicken from the oil with tongs and drain on paper towels.
- Clean the wok if you used it and heat for 15 seconds over high heat. Lower to medium high and add 1 tbsp of oil.
- Add the ginger and garlic and stir try until fragrant, about 10 seconds.
- Add the crushed chiles and green onions, then the rice wine, stirring for a few seconds.
- Add the orange sauce and bring to a boil.
- Stir the remaining 1 tbsp of cornstarch into the water, add this mix to the chicken and heat until the sauce has thickened.
- Add the cooked chicken, stirring until well incorporated.
- Turn off the heat and stir in the orange zest if using.
- Serve over white rice.
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