Step 1

Mix together egg, salt, pepper and 2 TB vegetable oil in a medium bowl and set aside.

Step 2

In a separate medium sized bowl, add 1/2 cup corn starch and 1/4 cup flour and whisk together. Set aside.

Step 3

Heat about 3 cups oil in a deep-fryer or large frying pot to 375 degrees. The amount of oil may vary based on your fryer or pot.

Step 4

Chop your boneless and skinless chicken into bite-sized chunks. Dip chicken pieces in the egg mixture, roll in the corn starch mixture until lightly coated, and place in your fryer for 3 to 4 minutes.

Step 5

When chicken turns a golden brown, remove from the fryer and place on a paper towel lined plate.

Step 6

Fry chicken in small batches to prevent lowering the oil temperature.

Step 7

Whisk together sauce ingredients in a small bowl until well combined.

Step 8

In a small bowl, dissolve 1 tablespoon cornstarch in 1/4 cup water. Set aside.

Step 9

Using a wok or large skillet add oil, ginger root, and garlic to a large wok or skillet and stir fry for about 1 minute, stirring constantly.

Step 10

Stir in chili peppers and green onions.

Step 11

Add rice wine and stir to combine for less than a minute.

Step 12

Add orange sauce to wok and bring mixture to a boil.

Step 13

Add fried chicken pieces  and stir until coated in sauce.

Step 14

Stir in your small bowl of water/corn starch mixture and continue stirring until sauce thickens.

Step 15

Add sesame oil and stir until all ingredients are well incorporated and chicken is coated in a rich, thick orange sauce.

Step 16

Best enjoyed warm.