How to make it

  • 1) Cut chicken into 1 inch chunks.
  • 2) In separate bowl stir in egg whites, salt, pepper and 1 tablespoon oil and mix well.
  • 3) Stir cornstarch and flour together.
  • 4) Add chicken pieces, stirring to coat chicken all the way.
  • 5) Heat oil in wok to around 375 degrees.
  • 6) Add chicken pieces, small batch at time and fry until golden and crisp. Make sure to remove when golden and crispy or it will be tough.
  • 7) Remove chicken from oil with slotted spoon and drain on paper towels and set aside.
  • 8) Clean wok and heat 15 seconds over high heat.
  • 9) Add 1 tablespoon oil.
  • 10) Add ginger and garlic and stir-fry until fragrant. Make sure garlic is minced fine.
  • 11) Add and stir-fry crushed chilies and green onions.
  • 12) Add rice wine and stir 3 seconds.
  • 13) Add Orange Sauce and bring to boil.
  • 14) Add cooked chicken, stirring until well mixed.
  • 15) Stir water into remaining 1 tablespoon cornstarch and orange zest until smooth.
  • 16) Add to chicken and heat until sauce is thickened.
  • 17) Stir in 1 tablespoon sesame oil.
  • 18) Serve at once.

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