As requested...here is my recipe! I've had this one for so long I'm not even sure where it came from. A bit time-consuming with frying up all the chicken (especially if you are cooking for a crowd - even using our deep fryer doesn't save much time), but worth it!
2 lbs. boneless, skinless chicken breast, cut into 2” pieces
1 ½ tsp. salt
1 ½ tsp. pepper
½ cup plus 1 Tbsp. cornstarch
½ cup flour
1 Tbsp. vegetable oil, plus more for frying
1 Tbsp. minced ginger root
1 tsp. minced garlic
¼ cup green onions, finely chopped
1 Tbsp. rice wine vinegar
1 tsp. sesame oil
1 ½ Tbsp. soy sauce
1 ½ Tbsp. water
5 Tbsp. sugar
5 Tbsp. distilled white vinegar
Grated zest of 1 orange
½ cup orange juice
1. In large bowl, combine the egg, salt, and pepper. Mix together the cornstarch and flour in another bowl; add to egg mixture. Add the chicken pieces, stirring to coat.
2. Heat oil in deep fryer (or large frying pan). Add chicken and fry for 3-4 min. or until golden. Remove chicken, drain, and set aside.
3. In wok, heat 1 Tbsp. oil, add ginger and garlic and stir-fry until fragrant. Add and stir-fry onions. Add rice wine vinegar and stir for 3 seconds.
4. In small bowl, combine soy sauce, water, sugar, vinegar, zest, and orange juice. Add to wok and bring to a boil. Add chicken and stir until mixed. Stir in sesame oil. Simmer until heated through.