Orange Chicken II
from Amy's Cousin Eric Plambeck
Makes 6 servings

Chicken and Marinade:

2 pounds Boneless Chicken Thighs, skinned
1 Egg
1 1/2 teaspoon  Salt
1/2 teaspoon Black Pepper, fine ground
1 teaspoon Oil or Sesame oil

Chicken Coating:

3/4 cup Cornstarch
3/8 cup Flour

Sauce Thickener:

3 tablespoon Water
3 tablespoon Cornstarch

Orange Sauce for Stir Fry:

1/4 teaspoon Orange zest, minced
1/4 cup Orange Juice
2 tablespoon Soy Sauce
2 tablespoon Chicken Stock
5 tablespoon Vinegar
1 cup Brown Sugar

Fried Sauce Flavorings:

2 tablespoon Olive Oil
2 teaspoon Sesame Oil
1/2 teaspoon Hot Red Chiles, crushed
1 teaspoon Ginger Root, minced
1 tablespoon Garlic, minced
1/4 cup Green Onions, chopped
2 tablespoon Rice Wine, or Sherry

Cut the chicken into ½” squares and put in a large bowl.  Stir in the egg, salt, pepper, and oil and mix well. Cover and let the chicken marinade for at least 30 minutes.

Combine all the “Orange Sauce for Stir Fry” ingredients in a small bowl and set aside.

Stir water and cornstarch together until smooth and set aside.  Stir cornstarch and flour together.  Add chicken pieces a few at a time, stirring to coat.  

Heat 2” of oil for deep-frying in a wok or a deep-fryer to 375º.  Add chicken pieces, a small batch at a time, and fry for 4 to 5 minutes or until golden and crisp (Do not overcook or the chicken will be tough.)  Remove the chicken from the oil with a slotted spoon and drain it on paper towels. Set aside in a 200° oven.  

Clean the wok and heat for 15 seconds over a high heat.  Put in the olive oil and sesame oil.  Add the crushed chilies and fry for a half a minute, then add the ginger and garlic and stir-fry until fragrant.  Add and stir-fry the green onions.  Add the rice wine and stir to deglaze for a moment.  Add the Orange Sauce and bring to a boil. Add the thickener to the sauce while constantly stirring until the sauce is thick. Add the cooked chicken; stir it until it is well coated with orange sauce.  

If you do not have a wok, then stir fry with a skillet. Place cooked chicken in a large mixing bowl and pour the thickened orange sauce over it. Stir the chicken until it is evenly coated with the sauce.

Serve at once with steamed rice.