Orange Chicken

In a large bowl, whisk together the all-purpose flour, 1/4 cup cornstarch, baking powder, and 1/2 tsp salt. Add the egg, 1 tbsp vegetable oil, and 1 cup of water, and whisk until a smooth batter forms.

In a separate bowl, prepare the sauce by combining soy sauce, rice vinegar, 1/2 cup granulated sugar, and the zest and juice of one orange. Set aside.

In a small bowl, create the spice mix by combining 1 tsp salt, 1 tsp white pepper, Chinese five spice powder, and 1 tsp granulated sugar. Mix well.

Heat several inches of vegetable oil in a deep pot or wok to 350°F (175°C). Dip the chicken cubes into the batter, letting any excess drip off, and carefully add them to the hot oil. Fry in batches until golden and cooked through.

For maximum crispiness, remove the chicken, increase the oil temperature to 375°F (190°C), and fry the chicken a second time for 1-2 minutes until deep golden brown and extra crunchy. Drain on a wire rack.

In a large pan over medium-high heat, sauté the dried red chilis, orange peel, minced garlic, and grated ginger until fragrant, about 30 seconds.

Pour the prepared sauce mixture into the pan and bring it to a boil.

In a small bowl, whisk together 1 tbsp of cornstarch and 2 tbsp of water to make a slurry. Slowly pour the slurry into the boiling sauce while whisking continuously until it thickens.

Sprinkle the hot, fried chicken with the spice mix. Then, add the chicken to the thickened sauce and toss to coat everything evenly.

Serve immediately over cooked white rice and garnish with toasted sesame seeds.