Copycat Orange Chicken

1. Prepare your Orange Sauce first.
2. ( This can be prepared and stored cold for a week. )
3. In a bowl, add the soy sauce, water, sugar, white vinegar, and orange zest.
4. Stir to combine.
5. Set aside.

Chicken:

1. In a medium sized bowl, mix egg, salt, pepper and vegetable oil.
2. Set aside.
3. In a separate medium sized bowl, add your corn starch and flour and mix well.
4. Set aside.
5. In a small bowl, dissolve your cornstarch in 1/4 cup water. Set aside.
6. Heat the oil in a deep-fryer to 375 degrees
7. Chop your boneless and skinless chicken into small chunks.
8. Dip a small amount of the chicken pieces in the egg mixture, then to the corn starch mixture and place in your fryer for 3 to 4 minutes.
9. While the chicken is frying place a paper towel on a plate and set it next to the fryer.
10. Pull your chicken from the fryer and place on the paper towel lined plate.
11. Repeat these steps with the remaining chicken.
12. Using a wok or large skillet.
13. Add oil, ginger root, and garlic and stir fry about 1 minute stir constantly.
14. Add chili peppers and green onions, then stir fry for a few seconds.
15. Add rice wine and stir to combine for less than a minute
16. Add orange sauce and bring mixture to a boil.
17. Add cooked chicken and stir until well combined.
18. Stir in your corn starch mixture
19. Stir until the sauce has thickened.
20. Stir in sesame oil.