Panda Express Orange Chicken

We have a new Panda Express that has opened up close to our house. I had never eaten at Panda Express before this, but I am now in love with it! So, I got this recipe years ago, but since I had never eaten there, I didn't pay much attention to it. Now that I love the place, I am sure I will be whipping it together for the guys! I hope you enjoy it!!

PANDA EXPRESS ORANGE CHICKEN

2 lbs. boneless chicken pieces, skinned
1 egg
1 1/2 tsp. salt
White pepper
Oil (for frying)
1/2 cup plus 1 Tbsp. cornstarch
1/4 cp flour
1 Tbsp. minced ginger root
1 tsp. minced garlic
Dash crushed hot red chiles
1/4 cup chopped green onions
1 Tbsp. rice wine
1/4 cup water
1/2 to 1 tsp. sesame oil

Orange sauce for stir fry:

2 tsp. minced zest and 1/4 cup juice from
1/2 tsp. sugar
1 large orange
2 Tbsp. chicken stock
1 Tbsp. light soy sauce

Combine all ingredients in small bowl and set aside.

Cut chicken pieces in 2" squares and place in large bowl. Stir in egg, salt, pepper, and 1 Tbsp. 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 375̊. Add chicken pieces, a small batch at a 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 Tbsp. oil. Add ginger and garlic and stir-fry until fragrant. 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. Stir water into remaining 1 Tbsp. cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 tsp. sesame oil. Serve at once. Makes 6 servings.