Orange Chicken

This is the recipe that Eric and Shelene so kindly emailed to me. Don't know why they didn't post it on the blog themselves! just kidding. Thanks guys.

Ingredients:

2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoon salt
White pepper
Oil (for frying)
1/2 cup cornstarch PLUS
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
1 dash crushed hot red chilies
1/4 cup chopped green onions
1 tablespoon rice vinegar
1/4 cup water
1 teaspoon sesame oil

Orange Chicken Sauce
1 1/2 tablespoon soy sauce
1 1/2 tablespoon water
5 tablespoons sugar
5 tablespoons white vinegar

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

Eric and I were laughing at the last sentence. It seems appropriate for something titled "Orange Chicken" to have something in it with orange flavoring, but apparently, it's not a requirement in this recipe!