Orange Chicken

Directions

1. 1
   Mix together egg with 2 tbsp cornstarch and mix in chicken; coat chicken thoroughly and allow to stand 10-15 minutes.
2. 2
   Mix together ingredients for the sauce in a small bowl and set aside.
3. 3
   Cut orange in half, then quarter, then half again; remove peel without splitting it if you can, then try to press it flat and with your knife cut away as much white pith as you can; set aside.
4. 4
   Heat about 4 cups of cooking oil (I prefer peanut oil) in wok to about 350F.
5. 5
   Put some cornstarch in a small bowl and take chicken pieces individually and dust them with cornstarch, and shake off excess, and immediately fry chicken pieces in hot oil for 1 1/2-2 minutes or until lightly browned and crispy, then remove and drain.
6. 6
   Drain oil from wok.
7. 7
   Add 1 1/2-2 tbsp oil to wok, add orange peel, red peppers and garlic, cook till it becomes aromatic and peppers start to darken.
8. 8
   Then add the sauce mixture to the wok, cooking until it becomes thickened and glaze-like.
9. 9
   Add the chicken pieces to the wok, and cook, stirring, until the chicken is well-coated, and warmed through, 30 seconds to 1 minute.
10. 10
    Serve with hot steamed rice.