1-First, make the orange sauce. In a medium pot, combine 1 cup orange juice, 1/2 cup sugar, 2 tablespoons rice vinegar or white vinegar, 2 tablespoons soy sauce, 1/4 teaspoon ginger, 1/4 teaspoon garlic powder or 2 garlic cloves finely diced, and 1/2 teaspoon red chili flakes. Heat this mixture for 3 minutes over medium heat.

2-Next, in a separate bowl, whisk 1 tablespoon cornstarch with a little water to form a paste, then add it to the sauce in the pot. Cook for another 5 minutes until the sauce thickens, then remove from heat and stir in the orange zest from 1 orange. Set this aside while you handle the chicken.

3-For the chicken, mix 1/3 cup flour, 1/3 cup cornstarch, and salt (amount not specified) in a shallow dish. In another dish, have your 3 whisked eggs ready. Dip the 4 boneless skinless chicken breasts, cut into bite-size pieces, first into the egg mixture, then into the flour mixture to coat them well.

4-Heat oil (amount not specified) in a heavy-bottomed pot to 350 degrees. Fry the chicken in batches for 2 to 3 minutes, turning often until golden brown, then drain on paper towels.

5-Toss the fried chicken with the prepared orange sauce until fully coated. Serve right away with a sprinkle of green onions and additional orange zest if you like. The total prep time is about 15 minutes, cook time is around 20 minutes, and you’ll have a complete meal in approximately 35 minutes.