Chinese Orange Chicken

This is actually my second attempt to make orange chicken. In the first attempt, I did manage to make an orange chicken, but not exactly like what I've wanted. But this 2nd attempt looks just right and tastes much better. I will no longer search for another orange chicken recipe :)

Adapted from here with some modification.

Ingredients:
2 pounds boneless chicken pieces, skinned
2 egg
2 teaspoon salt
white pepper
oil (for frying)
1/2 cup cornstarch PLUS
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
1 tablespoon crushed hot red chilies
1/4 cup chopped green onions (optional)
1 tablespoon apple juice
1/4 cup water
1 teaspoon sesame oil/vegetable oil
***Orange Chicken Sauce***
1 1/2 tablespoon soy sauce
1 1/2 tablespoon water
5 tablespoons sugar
5 tablespoons white vinegar


Directions:
Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 2 tablespoons oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. 

Heat oil for deep-frying in wok or deep-fryer to 375 degrees F. 

Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside. 

Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine 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. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once.