Ingredients

• 500g chicken breast
• 1 cup cornstarch
• 2 eggs
• 1/2 cup orange juice
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 3 tbsp sugar
• 1 tbsp orange zest
• 3 cloves garlic
• 1 inch ginger
• 1/4 cup vegetable oil
• 1 tbsp cornstarch (for sauce)
• salt
• white pepper
• green onions for garnish

Steps

1. Cut chicken breast into 1-inch cubes
2. Season with salt and white pepper
3. Beat eggs and coat chicken, then dredge in cornstarch
4. Deep fry chicken at 350°F (175°C) until golden and crispy, about 4-5 minutes
5. Remove and drain on paper towels
6. In a bowl, mix orange juice, soy sauce, rice vinegar, sugar, and cornstarch
7. Heat oil in a wok, sauté minced garlic and ginger until fragrant
8. Add orange zest and cook for 30 seconds
9. Pour in the sauce and bring to a boil
10. Add crispy chicken and toss to coat evenly
11. Cook for 1-2 minutes until sauce thickens
12. Garnish with green onions
13. Serve immediately with steamed rice