Dana's Orange Chicken

This is my version of Orange Chicken.  I tried several recipes, then made up my own.  It's a lot of work to make this.  I usually recruit as many people as I can to help.  It's best to have an assembly line to coat and cook the chicken.  Of course, it depends on how much you make, but I always make enough for an army. If the chicken sits for very long after it's coated and before it's cooked, it doesn't turn out as crispy.  This yummy chicken disappears very fast and there is almost always an argument about who ate the most.

Recipe:

1 lb chicken breast, cubed or sliced

1/4 tsp chopped fresh ginger

1/2 tsp garlic, pressed or minced
1/2 tsp orange peel, grated
1-2 Tbs oil
Oil for frying

Coating:
1/2 C AP flour
1 egg
1/4 C water
1 1/2 C flour (½ soft whole wheat, ½ AP)
1 1/2 tsp salt
1 1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp pepper

Sauce:
1 Tbs orange juice
1/2 C water
1/2 tsp sesame oil
1/2-1 C sucanut (taste it)
1 tsp soy sauce
1 Tbs rice vinegar
2 Tbs white grape juice
1 Tbs corn starch
1/4 tsp Chili paste or a dash of crushed or ground red pepper

Put the 1/2 C of AP flour in a plastic bag.  Mix egg and water together in bowl.  Mix flour, salt, onion powder, garlic powder and pepper together and place on a large plate.  Divide chicken into three batches.  Processing one batch at a time, put chicken in white flour bag and shake. Take each piece out and dip in egg and then thoroughly coat in seasoned flour, pressing the flour into the chicken well. In frying oil, heated over med-high heat in wok, deep fry immediately until browned. Drain on rack or in colander.  Repeat with remaining two batches. 

Clean out wok and add 1-2 Tbs oil on high. Saute ginger, garlic and orange peel 30 seconds. Add sauce and cook until thickened. Add chicken, stir and serve immediately. There will be enough sauce to serve with rice.