View source for Orange Chicken (Chinese)

===Ingredients:===
*1/2 pound chicken breast (cut into bite-size cubes)
*5 dried red chilies (cut into 1.5 inch length, seeded and soaked in *warm water)
*1 teaspoon minced orange zest
*2 cloves garlic (minced)
*1 inch ginger (minced)
*1 stalk scallion (use the white part only, cut into thin threads for garnishing)
*2 teaspoons oil
*Oil for deep frying
===Orange Sauce:===
*1/4 cup freshly-squeezed orange juice
*3 tablespoons canned chicken broth
*1 tablespoon soy sauce
*2 teaspoons Chinese rice wine or dry sherry
*1/2 teaspoon sesame oil
*1 teaspoon rice vinegar
*5 teaspoons sugar
*1/8 teaspoon white pepper powder
*1 teaspoon corn starch
*Salt to taste
===Frying Batter:===
*1/2 cup water
*2 oz. all-purpose flour
*1 oz. corn starch
*1/2 teaspoon baking soda
*1/2 egg
*1 teaspoon cooking oil
*1 small pinch of salt
===Method:===
#Mix the orange sauce ingredients and set aside.
#Mix the frying batter and dip the chicken meat into the batter.
#Heat up a pot/wok of cooking oil.
#When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and deep fry them until they turn golden brown or crispy.
#Transfer them out onto a plate lined with paper towels to soak up the excess oil.
#In a wok, add 2 teaspoons of cooking oil and quickly stir-fry the minced garlic and ginger until aromatic.
#Add in the dried red chilies and toss around until you smell the spicy aroma.
#Follow by the minced orange zest and then chicken.
#Quickly stir the chicken around before adding the orange sauce mixture.
#Continue to stir-fry until the sauce thicken.
#Dish out, garnish with the scallion threads and serve immediately with steamed white rice.