Ingredients
2lbchicken thighs
1egg
1½tspsalt
1black pepperpinch
2tbspoildivided
½cupcornstarchdivided
¼cupflour
1tbspcorn starch
2tbsprice wine
¼cupwater
1tspsesame oil
3tbspsoy sauce
10tbspsugar
10tbspwhite vinegar
1orangezest
1½tbspginger rootminced
2tspgarlicminced
½tspred chili pepperhot, crushed
Preparation
Combine the 1 tablespoon of cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar, and orange zest.
To coat the chicken add the egg, salt, pepper, and 1 tablespoon oil into a bowl and whisk together in a large bowl.
In a separate bowl, add cornstarch and flour and mix well.
In a large frying pan or a wok, heat oil in a wok for 375 degrees F.
Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
Fry the chicken for 3 to 4 minutes or until golden and crisp.
Transfer to a cooling rack and repeat with remaining chicken.
Add the ginger, garlic, and crushed red peppers, cook for about 10 seconds.
Add the orange sauce and bring to boil.
Turn off the heat, and add cooked chicken and stir until well mixed.
