From Panda Express to P.F. Chang’s, orange chicken has proven to be a staple of Chinese-American cuisine (emphasis on American). In spite of its popularity at take-out restaurants and buffet counters, its taste can span a range of flavors, from spicy to tangy, sweet to sour. The origin of this dish is ambiguous, but the recipe remains a staple.

INGREDIENTS

1 1/2 tablespoon soy sauce

1 1/2 tablespoon water

5 tablespoons sugar

5 tablespoons white vinegar

2 pounds boneless chicken pieces,

skinned

1 egg

1 1/2 teaspoon salt

white pepper

cooking oil

1/2 cup plus 1 tablespoon cornstarch

1/4 cup flour

1 tablespoon minced ginger root

1 teaspoon minced garlic

1 dash crushed hot red chilies

1/4 cup chopped green onions

1 tablespoon rice wine

1/4 cup water, warmed

1 teaspoon sesame oil

DIRECTIONS

1. Mix soy sauce, water, sugar and white wine vinegar to make orange sauce.

2. Cut chicken pieces into two-inch squares and place in large bowl. Stir in egg, salt, pepper and one tablespoon of cooking oil and mix well.

3. Stir flour and 1/2 cup cornstarch together; coat chicken pieces.

4. Heat oil to 375 degrees in a wok or deep fryer.

5. Add chicken pieces in small batches and fry until golden and crisp.

6. Remove chicken from oil and drain on paper towels. Set aside.

7. Place wok over high heat. Add one tablespoon oil, ginger and garlic, crushed chilies and green onions — stir until fragrant.

8. Add rice wine and stir three seconds, then add Orange Sauce and bring to boil.

9. Add chicken, stirring until well mixed. Stir water into remaining one tablespoon of cornstarch until smooth.

10. Add to chicken mixture and heat until sauce is thickened.

11. Stir in one tablespoon cooking oil and sesame oil, and serve.