Ingredients Jump to Instructions ↓

  1. 2 pound(s) boneless chicken pieces, skinned ,

  2. 2 inch cubes

  3. 1 1/2 teaspoon(s) salt

  4. dash(es) white pepper

  5. oil for frying , deep wok or deep fryer

  6. 1/2 cup(s) corn starch

  7. 1 tablespoon(s) corn starch

  8. 1/4 cup(s) flour

  9. 1 tablespoon(s) ginger root,minced

  10. 1 teaspoon(s) garlic,minced

  11. 1 dash(es) crushed red hot chilies

  12. 1/4 cup(s) chopped green onions

  13. 1 tablespoon(s) rice wine

  14. 1/4 cup(s) water

  15. 1 teaspoon(s) sesame oil

  16. 1 1/2 tablespoon(s) soy sauce

  17. 1 1/2 tablespoon(s) water

  18. 5 tablespoon(s) sugar

  19. 5 tablespoon(s) white vinegar

Instructions Jump to Ingredients ↑

  1. Cut chicken into 2'' squares and place in a large bowl. Stir in egg, salt, pepper, and 1 T oil and mix well. Stir corn starch and flour together. Add chicken pieces, stirring to coat. Heat oil in a deep wok or deep fryer to 375 degrees. Add chicken pieces, small batch at a time, and fry 3-4 min or until golden and crisp.(do not over cook or chicken will be tough.) Remove chicken with a slotted spoon and drain on paper towels. Set aside

  2. To make the orange sauce-in a small bowl whisk together 1 1/2T soy sauce, 1 1/2T water, 5T sugar, and 5T white vinegar. Set aside.

  3. Clean wok and heat 15 seconds over high heat. Add 1T oil. Add ginger and garlic and stir fry until fragfant. Add chrushed chilies and green onions. Add rice wine and stir 3 minutes. Add the orange sauce and bring to a boil. Add chicken, stirring until well mixed. Stir water into remaining cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1T oil and sesame oil. Serve at once. (you may want to add grated zest of 1 orange too the sauce for flavor.)


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