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

Chicken:

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