Orange Chicken/Tofu

To make the sauce combine the cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar and orange zest.

To coat the chicken/tofu add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.

In a separate bowl, add the cornstarch and flour and mix well.

In a large frying pan or a wok, heat oil in a wok 375°F.

Dip chicken/tofu pieces in the egg mixture, then dredge in the flour mixture.

Fry the chicken/tofu for 3-4 minutes or until golden and crisp.

Transfer to a cooling rack and repeat with remaining chicken/tofu.

Add the ginger, garlic and crushed red peppers, cooking for about 10 seconds.

Add the orange sauce and bring to a boil.

Turn off the heat, and add cooked chicken/tofu and stir until well mixed.