- 2 lbs boneless skinless chicken, chopped into bite sized
- 1/2 med size onions
- 1 green bell pepper
- 1 egg
- 1 1/2 teaspoons salt
- white pepper
- oil (for frying)
- 1/2 cup cornstarch, plus
- 1 tablespoon cornstarch
- 1/4 cup flour
- 1 tablespoon ginger root, minced
- 1 teaspoon garlic, minced
- 1/2 teaspoon crushed hot red chili pepper
- 1/4 cup green onion, chopped
- 1 tablespoon rice wine
- 1/4 cup water
- 1/2 teaspoon sesame oil
- Orange Sauce for Stir Fry
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons water
- 5 tablespoons sugar
- 5 tablespoons white vinegar
- 1 orange, zest of
Level of difficulty Average
Cost Average budget
Place chicken pieces in large bowl.
Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
Stir cornstarch and flour together.
Mix flour mixture and egg mixture.
Add chicken pieces, stirring to coat.
Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. (Do not overcook chicken).
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; about 10 seconds.
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.
Add Bell pepper, onions
Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
Heat until sauce is thickened.
Stir in sesame oil and orange zest if desired.