1. Prepare rice according to package instructions and set aside.
2. Chop chicken breasts into evenly portioned, bite-size pieces. Set aside.
3. In medium mixing bowl, combine egg, 1 tablespoon vegetable oil. Mix well, set aside.
4. Add oil to deep fryer, wok or skillet and heat over medium-high heat until oil reaches 375°F (about 1 inch deep)
5. In small dish, add flour, salt, pepper and corn starch.
6. Dip pieces of chicken in egg mixture, then roll in flour mixture.
7. Add to deep fryer, wok or skillet for 3-4 minutes or until golden brown – do not overcook!
8. Remove chicken with slotted spoon and place on plate with paper towel to soak up excess oil. Set aside.

ORANGE SAUCE INSTRUCTIONS

1. In mixing bowl, add soy sauce, brown sugar, orange juice, orange zest. Set aside.
2. Clean wok and heat 15 seconds over high heat to prepare pan.
3. Reduce heat to medium. Add 1 tablespoon oil, green onions, red pepper flakes, minced garlic and minced ginger root. Cook for a few seconds, until fragrant. Do not bring to boil!
4. Next, add rice wine and soy sauce mixture, stirring constantly for about 1 minute.
5. Add chicken and mix until coated. 
6. Create small space in bottom of wok and add cornstarch and water, stirring vigorously until it thickens. Turn off heat, add sesame oil (if desired) and mix well.
7. Mix together and garnish with more fresh chopped green onion. Serve over rice!