2 teaspoons minced zest and 1/4 cup juice from 1 large orange
1/2 teaspoon granulated sugar
2 tablespoons chicken stock
1 tablespoon light soy sauce
Combine all ingredients in small bowl and set aside.
Cut chicken pieces in 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 F. Add chicken pieces,
a 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 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. Add to chicken
and heat until sauce is thick. Stir in 1 teaspoon sesame oil.