2 large chicken breasts cut into one inch pieces
1/2 cup of cornstarch
Orange Chili oil ( 1/4 cup veg oil, 4 dried red chiles, 1/4 tsp red pepper flakes, zest of one orange combined and let sit over night)
Orange sauce ( juice of an orange plus 1/2 cup orange juice, 2 tbsp corn starch, 1/4 cup tamari or soy sauce, 3 tsp sugar, 1/4 tsp fresh ginger shredded, 2 cloves of garlic minced)
3 green onions diced
Pour chili oil in a wok on medium heat and coat the chicken first in beaten egg and then in cornstarch.
Fry coated chicken in the chili oil until golden brown and cooked through.
Pour orange sauce mixture into hot pan and stir with the chicken until sauce is thick. Taste and if too thick add more orange juice. Some may like it sweeter so add more sugar to taste and let cook until dissolved on low heat.
Add diced green onions in the last few minutes of cooking right before serving.
Serve with fried or steamed rice.