Crispy Chicken Nuggets with Sweet and Sour Sauce

In a large bowl, whisk together the all-purpose flour, corn starch, baking powder, and salt.

Slowly whisk in the cold water, followed by the egg and oil, until a smooth batter forms. Do not overmix.

Cover the bowl and place the batter in the refrigerator to chill while you make the sauce.

To make the sweet and sour sauce, combine white vinegar, pineapple juice, soy sauce, sugar, and ketchup in a small saucepan over medium heat.

Bring the sauce to a simmer, stirring occasionally.

In a small bowl, mix 1 tbsp of corn starch with 2 tbsp of water to create a slurry.

Whisk the slurry into the simmering sauce to thicken it.

Turn off the heat and add the orange peel and fresh ginger slices. Cover the pot and let it steep for 5 minutes to infuse the flavors.

Heat vegetable oil for frying in a pot or deep fryer to 375°F (190°C).

Dip the chicken pieces into the chilled batter, ensuring they are fully coated.

Carefully place the battered chicken into the hot oil and fry for 5-6 minutes, or until golden brown and cooked through. Work in batches to avoid overcrowding the pot.

Remove the cooked nuggets with a spider strainer and drain on a wire rack or paper towel-lined plate.

Immediately season the hot nuggets with a mixture of salt, sugar, Chinese five-spice powder, and black pepper.

Serve the chicken nuggets hot with the sweet and sour sauce for dipping.