*For the Chicken*
1 lb (450 g) chicken breast, cubed
Salt and pepper, to taste
1 egg
3 tablespoons cornstarch
Water, as needed (until batter reaches thick maple syrup consistency)
Neutral oil (for frying)
*For the Sauce*
3 cloves garlic, minced
Whites of 2 scallions, chopped
2 tablespoons soy sauce
1 tablespoon oyster sauce
Juice from ½ orange
1 tablespoon cooking wine
1 tablespoon white vinegar
3 tablespoons sugar
Cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water)
*For Garnish*
Scallions, sliced
Orange zest
*Instructions*
1. Combine cubed chicken with salt, pepper, egg, cornstarch, and just enough water until the batter is thick like maple syrup. Mix well to coat evenly.
2. Fry the Chicken
* Heat neutral oil to 300°F (150°C).
* Add chicken pieces and fry for about 5 minutes, or until golden brown.
* Turn up the heat slightly after adding the chicken to maintain oil temperature.
* Remove and drain excess oil.
3. Make the Sauce
* In a pan, heat a little oil and stir-fry garlic and scallion whites until fragrant.
* Add soy sauce, oyster sauce, orange juice, cooking wine, white vinegar, and sugar.
* Slowly add the cornstarch slurry while stirring until the sauce thickens.
4. Add the fried chicken to the sauce and toss for 30 seconds until evenly coated.
5. Garnish with chopped scallions and orange zest.