Ingredients

For the chicken and marinade:
1½ pounds chicken breasts, skinless, cut into 1-inch pieces
Pinch of salt
Pinch of white pepper
½ tablespoon rice wine
1 egg white
1 tablespoon cornstarch
3 tablespoons water

For the batter:
1½ cups cornstarch
½ teaspoon baking soda
½ teaspoon baking powder
Pinch of salt
1 large egg
1 tablespoon oil
¾ cup water

For the sauce:
1 cup orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon rice vinegar
1 tablespoon sugar
½ teaspoon orange zest
1 tablespoon cornstarch
3 tablespoons water

For frying and garnish:
4 cups oil, for frying
2 tablespoons scallions, chopped
1 large orange, thinly sliced (optional)

Directions

In a bowl, add the chicken pieces and a pinch of salt. Mix until the salt is absorbed.

Add white pepper, rice wine, egg white, and a cornstarch slurry (1 tablespoon cornstarch mixed with 3 tablespoons water). Mix well and let marinate for 10 minutes.

In a bowl, whisk together orange juice, soy sauce, ketchup, rice vinegar, sugar, and orange zest until well combined. Set aside.

In a mixing bowl, combine cornstarch, baking soda, baking powder, salt, egg, oil, and water. Mix until smooth.

Transfer the marinated chicken into the batter and stir to coat evenly.

Heat oil in a large pot to 350°F (177°C). Fry the chicken in batches for about 5 minutes until golden brown. Remove and drain.

Increase oil temperature to 375°F (191°C) and fry the chicken a second time for 1 minute to achieve extra crispiness.
Drain on a wire rack or paper towel.

In a pan over medium heat, bring the prepared sauce to a simmer.

Stir in a cornstarch slurry (1 tablespoon cornstarch + 3 tablespoons water) to thicken the sauce.

Add the fried chicken and toss to coat evenly in the sauce.

Garnish with chopped scallions and orange slices, if using. Serve immediately.