orange chicken

Never thought I'll say this, but Panda Express's orange chicken recipe was actually really good!

2/3 pound boneless chicken pieces, skinned
1/3 egg
1/2 teaspoon salt
White pepper
Oil (for frying)
1/6 cup cornstarch PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1/3 tablespoon cornstarch
1/12 cup flour
1/3 tablespoon minced ginger root
1/3 teaspoon minced garlic
1/3 dash crushed hot red chilies
1/12 cup chopped green onions
1/3 tablespoon rice wine
1/12 cup water
1/3 teaspoon sesame oil
***Orange Chicken Sauce***
1/2 tablespoon soy sauce
1/2 tablespoon water
1 2/3 tablespoon sugar
1 2/3 tablespoon white vinegar
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Directions:

Cut chicken pieces into 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. Add chicken pieces, 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 chilies 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 thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once. You may want to add grated zest of 1 orange to the sauce ! for flavor.

Note: You have scaled this recipe to serve/make 2 (originally serves/makes 6). Please adjust for pan sizes, cooking times, measurements in the directions, and divided ingredients accordingly.

This recipe from CDKitchen for Panda Express Orange Chicken serves/makes 2