Orange Chicken

1 large orange
2 Tbls. chicken broth
1 Tbls. soy sauce
1/2 tsp. granulated sugar
2 lbs. boneless, skinless chicken breasts - cubed
1 egg - beaten
1 1/2 tsp. salt
1/4 tsp. ground white pepper
1/2 cup cornstarch
1/4 cup all-purpose flour
vegetable oil OR peanut oil – for deep-frying
1 Tbls. vegetable oil OR peanut oil
1 Tbls. minced fresh ginger root
1 clove garlic - minced
1/4 cup chopped green onions
1 dash red pepper flakes
1 Tbls. rice wine
1 Tbls. cornstarch mixed with 1/4 cup cold water
1/2 - 1 tsp. sesame oil

-Obtain 2 tsp. zest and 1/4 cup juice from orange, discard remaining orange.
-In a small bowl, combine orange zest, orange juice, chicken broth, soy sauce, and sugar; set aside.
-In a bowl, knead together chicken, egg, salt, and pepper; set aside.
-In a separate bowl, mix 1/2 cup cornstarch and flour. Fold in chicken mixture until coated well.
-Working in small batches, drop pieces of coated chicken into 375 degree oil and deep-fry for 3 – 4 minutes, then remove from oil and drain on cooling racks. Set aside and keep warm.
-Heat wok to high. Add 1 Tbls. oil, ginger, and garlic; stir-fry for 30 seconds.
-Add onions and pepper to wok and stir-fry for 1 minute.
-Add rice wine and prepared orange sauce to wok and stir; bring to a boil.
-Add cornstarch/water mixture into wok and cook, stirring often, until sauce has thickened.
-Add cooked chicken and sesame oil to wok, stir to coat.
-Serve immediately over cooked rice.