Ingredients
1 LB CHICKEN CUTLETS, BITE-SIZE PIIECES
EGG
S&P
1t OIL
1/4C CORNSTARCH
1/4C FLOUR
1/4t SALT
2t ORANGE ZEST
2T CHICKEN STOCK
1T SOY SAUCE
1t OIL
2T MINCED GINGER
3 CLOVES GARLIC, MINCED
1tHOT PEPPER FLAKES
2T WATER & 2tCORNSTARCH MIX
Preparation
POUR S&P, EGGS, AND OIL OVER CHICKEN AND STIR. MIX FLOUR AND CORNSTARCH. DIP CHICKEN PIECES IN FLOUR MIX. SHAKE OFF COATING AND PLACE ON RACK IN REFRIGERATOR FOR 2 HOURS. HEAT 1/2" OIL TO 375 DEGREES. COOK CHICKEN PIECES 4-5 MIN. DRAIN. MAKE ORANGE SAUCE; MIX ORANGE ZEST, JUICE, CHICKEN STOCK AND SOY SAUCE. HEAT WOK; STIR IN OIL, GINGER GARLIC AND PEPPER FLAKES. WOK 2 MIN. ADD CHICKEN AND ORANGE SAUCE. WHEN SAUCE BEGINS TO BUBBLE. ADD CORNSTARCH MIX. COOK TILL THICKENED. SERVE ON RICE.
