2 lb Boneless chicken pieces,
-skinned
1    Egg
1 1/2 ts Salt
White pepper
Oil
1/2 c  Plus 1 Tbsp cornstarch
1/4 c  Flour
1 tb Minced ginger root
1 ts Minced garlic
ds Crushed hot red chiles
1/4 c  Chopped green onions
1 tb Rice wine
Orange Chicken Sauce
1/4 c  Water
1/2    To 1 tsp sesame oil

Cut chicken pieces into 2-inch 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 deep-frying
in wok or deep-fryer 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 stir-fry until fragrant.
Add and stir-fry 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