Orange Chicken

2 pounds boneless chicken pieces, skinned

1 egg

1 ½ tsp salt

white pepper

oil for frying

½ cup cornstarch

1 Tbls cornstarch

½  cup flour

1 Tbls minced ginger root

1 tsp minced garlic

1 dash crushed hot red chilies

¼ cup chopped green onions

1 Tbls water

¼ cup water

1 tsp sesame oil

Orange Chicken Sauce

Cut chicken pieces into 2-inch squares and place in large bowl.  Stir in egg, salt pepper and 1 Tbls 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 a time, 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 Tbls oil.  Add ginger and garlic and stir fry until fragrant.  Add and stir fry crushed chilies and green onions.  Add water and  stir 3 seconds.  Add Orange Sauce and bring to boil.  Add cooked chicken, stirring until well mixed.  Stir water into remaining 1 Tbls cornstarch until smooth.  Add to chicken and heat until sauce is thickened.  Stir in 1 Tbls oil and sesame oil.  Serve at once.  You may want to add grated zest of 1 orange to the sauce for extra flavor.