Orange Chicken Rice

This was a total experiment- and honestly, I thought it was going to be a failure (I'm always nervous about frying chicken and not getting it done entirely!) but it was the best orange chicken I've ever had- full of taste, easy and definietly a repeater!

INGREDIENTS:
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 tsp salt
1 tsp white pepper
peanut oil (for frying)
1/2 cup cornstarch , plus
1 tablespoon cornstarch
1/4 cup wheat flour
1 tablespoon ginger root, minced (I just used powdered)
1 teaspoon garlic , minced
1/2 teaspoon crushed red chili pepper flakes
1/4 cup green onion, chopped
1 tablespoon white wine vinegar (or you could use rice vinegar)
1/4 cup water

Orange Sauce for Stir Fry
1 1/2 tablespoons soy sauce
1 1/2 tablespoons orange juice
2 tablespoons sugar
5 tablespoons white wine vinegar
1 orange, zest of

DIRECTIONS:
Place chicken pieces in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
Stir cornstarch and flour together in a separate bowl. Add chicken pieces, stirring to coat.
Heat oil for deep-frying in wok or deep-fryer to 375 degrees (I just used a big pot).
Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
Remove chicken from oil with slotted spoon and drain on paper towels; set aside.

Mix together orange sauce.

In another skillet (or wok) add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant; about 10 seconds. Add and stir-fry crushed chiles and green onions. Add vinegar and stir 3 seconds.
Add Orange Sauce and bring to boil.
Add cooked chicken, stirring until well mixed.
Put orange zest on top, if desired.

Serve over rice.