panda express orange chicken

Orange chicken is my one of my kids' favorite dishes when order get take-out which isn't very often so this was a real treat for them.  The chicken is very good without the sauce, too.

panda express orange chicken (food.com)
2 pounds boneless, skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
white pepper
oil for frying
1/2 cup cornstarch plus 1 tablespoon cornstarch
1/4 cup flour
1 tablespoon ginger root, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili pepper
1/4 cup green onion, chopped
1 tablespoon rice wine (I used rice vinegar)
1/4 cup water
1/2 teaspoon sesame oil

orange sauce
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
zest of one orange

Place chicken pieces in large bowl.
Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
Stir 1/2 cup constarch and flour together.  Mix flour mixture and egg mixture.  Add chicken pieces, stirring to coat.
Heat oil for deep-frying in wok or deep fryer to 375 degrees.  Add chicken, small batches at a time and fry 3 to 4 minutes or until golden crisp.
Remove chicken from oil with slotted spoon andb drain on paper towels; set aside.  Add ginger ad garlic and stir-fry until fragrant, about 10 seconds.  Add and stir-fry crushed chiles and green onions.  Add rice vinegar and stir 3 seconds.  Add orange sauce and bring to boil.  Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.  Heat until sauce is thickened.  Stir in sesame oil and orange zest if desired.

What I have to say-  I used about 1/3 to 1/2 cup of oil in my wok and cooked the chicken all at once.  I made sure one side was nice and golden before flipping the chicken over and getting the second side golden.  Then I stir-fryed them until they were cooked.  I used much less oil this way.