Recipe - Panda Express Orange Chicken

2 pound Boneless chicken pieces,
skinned
1 Egg
1 One half teaspoon Salt
White pepper
Oil
One half cup Plus 1 Tbsp cornstarch
One fourth cup Flour
1 tablespoon Minced ginger root
1 teaspoon Minced garlic
ds Crushed hot red chiles
One fourth cup Chopped green onions
1 tablespoon Rice wine
Orange Chicken Sauce
One fourth cup Water
One half To 1 tsp sesame oil

Cut chicken pieces into 2inch 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 deepfrying
in wok or deepfryer to 375 degrees. Add chicken pieces, small batch at
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 stirfry until fragrant.
Add and stirfry 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 chickn and heat until sauce is thickened. Stir in 1 tbsp oil
and sesame oil. Serve at once. Makes 6 servings. Panda Express Orange
Chicken

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip