| 1 | Cut chicken pieces into 2-inch squares and place in large bowl. |
| 2 | Stir in egg, salt, pepper, and 1 tbsp oil and mix well. |
| 3 | Stir cornstarch and flour together. |
| 4 | Add chicken pieces, stirring to coat. |
| 5 | Heat oil for deep-frying in wok or deep-fryer to 375 degrees. |
| 6 | Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. |
| 7 | (do not overcook or chicken will be tough). |
| 8 | Remove chicken from oil with slotted spoon and drain on paper towels. |
| 9 | Set aside. |
| 10 | Clean wok and heat 15 seconds over high heat. |
| 11 | Add 1 tbsp oil. |
| 12 | Add ginger and garlic and stir-fry until fragrant. |
| 13 | Add and stir-fry crushed chiles and green onions. |
| 14 | Add rice wine and stir 3 seconds. |
| 15 | Add orange sauce and bring to boil. |
| 16 | Add cooked chicken, stirring until well mixed. |
| 17 | Stir water into remaining 1 tbsp cornstarch until smooth. |
| 18 | Add to chickn and heat until sauce is thickened. |
| 19 | Stir in 1 tbsp oil and sesame oil. |
| 20 | Serve at once. |
| 21 | Makes 6 servings. |
| 22 | Panda express orange chicken |
