Instructions

1. Cut chicken into small squares and place in a bowl. In a separate bowl, add egg, salt, pepper and 1 tbsp. oil and mix well. Add cornstarch (be sure to leave about 1 tsp. remaining in the bowl for use later) and flour and mix well. Add chicken to mixture and coat well.

2. Preheat a deep skillet or wok with a little bit of oil to cover the bottom of the pan. Add the chicken to the heated pan and cook until pieces are cooked through, about 5 minutes. Remove the cooked chicken from pan and drain.

3. Make the sauce. In a preheated clean skillet that is lightly greased with 1 tbs. oil, add ginger and garlic and heat for a few seconds, until you can smell the mixture. Add pepper flakes and onions to the ginger and garlic mixture and saute for 15 seconds. Add orange zest. Add the soy sauce and rice wine and bring the mixture to a boil. Combine the chicken with the orange sauce, mix well and set aside (preferably on a burner that is not in use).

4. Add water to the remaining cornstarch and mix well. Combine cornstarch mixture with chicken with orange sauce and heat until sauce has thickened up. Remove from heat and serve immediately.