1-First, cut the 4 boneless skinless chicken breasts into bite-size pieces and dip them in the 3 whisked eggs.

2-Then, coat the pieces with a mixture of 1/3 cup cornstarch, 1/3 cup flour, and a bit of salt for that crave-worthy crunch.

3-Heat your oil to 350°F in a deep pan aim for 2 to 3 inches deep to fry the chicken for 2 to 3 minutes until it’s golden brown and crispy.

4-While the chicken fries, work on the sauce. In a separate pan, heat 1 cup orange juice, 1/2 cup sugar, 2 tablespoons rice or white vinegar, 2 tablespoons soy sauce (or tamari), 1/4 teaspoon ground ginger, 1/4 teaspoon garlic powder or 2 finely diced garlic cloves, and 1/2 teaspoon red chili flakes over medium-high heat for about 3 minutes.

5-To thicken it, mix 1 tablespoon cornstarch with a little water to make a slurry, add it to the sauce, and cook for another 5 minutes.

6-Finish off the sauce with zest from 1 orange for that fresh burst.

7-Once the chicken is fried, toss it in the sauce to coat every piece evenly.

8-Serve right away, garnished with green onions and extra orange zest if you like, for a dish that’s ready in about 35 minutes total.