Ingredients:

• Chicken Breast (1 pound; cut into cubes)
• Egg (1)
• Corn Starch (4 tablespoons)
• All Purpose Flour
• Orange Juice (Juice of two oranges/two cups if using store bought)
• Orange zest (1 tablespoon)
• Brown Sugar (1 tablespoon)
• Soy Sauce (1 tablespoon)
• Ginger (1 inch; finely chopped)
• Garlic (5-6 cloves; finely chopped)
• Green Onions (3-4 springs)
• MSG (1 teaspoon)
• Vegetable oil
• Sesame seeds (1 teaspoon; for garnish; optional)

Directions:

In a bowl, add the cubed chicken breast. Crack an egg into the bowl and massage it in.

Add the MSG and 3 tablespoons of the corn starch and massage it well to coat all of the chicken well. If needed add a teaspoon of water to not have a thick lump of flour forming on the chicken.

Add oil to a wok/deep pan and bring it to 350 F.

In a sheet pan/deep plate put some all purpose flour. Take the marinated chicken breast and coat each piece with flour and dust any excess flour off and add it to the oil.

Do not overcrowd the wok with chicken. Fry them in batches and let them cool for 5-6 minutes until golden brown and then transfer it on to a rack.

Finely chop the white end of the green onion springs. The green ends slice them diagonally and set it aside for later.

In a wok/pan add some oil, once hot, add the chopped ginger, garlic and white ends of the green onion springs. Cook for 30 seconds until the raw smell is gone.

Add the orange juice and brown sugar (I ran out of brown sugar so used regular sugar) and soy sauce and give it a stir.

Make a cornstarch slurry with the remaining one tablespoon of cornstarch and 1 tablespoon of water. Add the slurry slowly to thicken the sauce.

Once the sauce thickens, add the fried chicken and toss the chicken around to coat all of it with the sauce. Turn off the heat and add the green ends of the green onions and toss it around quickly.

Serve it with white rice/fried rice and add sesame seeds on top for garnish.