boneless, skinless chicken breasts
sesame oil, divided
FOR THE SAUCE
minced fresh ginger
red pepper flacks (or to taste)
Cut the chicken into bite-sized pieces and set aside.
In a medium bowl stir together egg, salt, pepper, and 1 T oil. Mix well and set aside.
In another medium bowl, stir together flour and 1/2 c cornstarch. Set aside.
Dip the chicken pieces in the egg mixture to coat.
The dredge them in the flour mixture to coat.
Heat 2 c. oil in wok until hot.
Cook the chicken in batches so you don't crowd it. Fry for 3-4 minutes until done and a light golden brown.
Drain chicken on a plate lined with paper towels.
Clean wok and heat on high.Add 1 T oil.
Add ginger and garlic and stir-fry until fragrant .10-20 seconds.
Add red pepper flakes., onion powder, rice wine. Stir to mix.
Add soy sauce, sugar, vinegar, orange juice and orange zest. Stir to mix well.
Add the cooked chicken and stir to mix well.
Mix together 1 T cornstarch and 1/4 cup water. Stir until completely dissolved. Add to the chicken.
Heat and simmer until the sauce is thickened, stirring frequently.