This delicious Asian orange chicken is slightly crunchy and sweet, best served over fragrant jasmine rice.
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Combine the egg, salt, pepper, and 1 tablespoon of olive oil in a large bowl. Mix until well combined.
Stir in the chicken pieces and set aside.
In a separate bowl, combine the flour and 1/2 cup of the cornstarch.
Add the chicken pieces, to the flour/cornstarch mixture and stir to coat.
In a heavy duty skillet set over medium-high heat, heat the vegetable oil to 375║F.
Working in small batches, add the chicken to the hot oil and allow to fry for 4-5 minutes, until golden brown.
When the chicken is done, transfer to a wire rack, with a baking sheet underneath, to drain.
Heat the remaining 1 tablespoon of olive oil in a large skillet set over medium-high heat.
Once the oil is hot, add the ginger and garlic. SautÚ for 20 seconds, until fragrant.
Add the green onions, crushed chiles and the rice wine. Stir and cook for 10 seconds.
Add the juice of one orange and the water. Bring to a boil.
In a small bowl, combine the soy sauce, remaining 3 tablespoons water, sugar and white vinegar. Mix until well combined and then pour into skillet.
In another small bowl, combine the remaining 1 tablespoon of cornstarch with the water. Stir until well combined.
Pour the cornstarch mixture into the skillet and bring to a boil. Stir and heat until the sauce has thickened.
Once the sauce has thickened, add the cooked chicken to the skillet. Stir until well coated.
Remove from heat and add the orange zest.
Serve immediately over white rice.