CHICKEN:
1 pound chicken breast meat

MARINADE:
1 egg white
1 teaspoon salt
1 teaspoon sugar

ORANGE SAUCE:
1 cup water
1/2 cup ketchup
1/2 cup sugar 1/8 cup vinegar
1 tablespoon soy sauce
4 teaspoons cornstarch
2 teaspoons sesame oil
2 tablespoons vegetable oil
1 tablespoon grated orange peel (wash orange well before removing peel with a grater)
2 tablespoons chopped scallion (white part only)

TO FINISH:
4 cups vegetable oil
1 cup cornstarch (in a plastic baggie)

FOR SERVING:
Steamed rice

Cut chicken breast into 1/2-inch cubes; set aside.

Make marinade: Combine egg white, salt and sugar in a bowl and stir vigorously until ingredients are thoroughly mixed. Add chicken cubes to marinade and stir to coat well.

Make orange sauce: In a bowl, combine water, ketchup, sugar, vinegar, soy sauce, 4 teaspoons cornstarch and sesame oil; stir and set aside. Place a pot over high heat. When pot is hot, add the 2 tablespoons vegetable oil and heat.

Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel. Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12-15 minutes.

To finish: Preheat 4 cups oil to 350-375 degrees. Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch. Shake chicken well for about 20 seconds or until chicken is covered with cornstarch. Shake off all excess cornstarch and fry chicken in
hot oil until golden brown, approximately 21/2 minutes. Remove chicken from oil with a slotted spoon, drain well and set aside. Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, then serve immediately. Serve with steamed rice.

Makes about 4 servings.

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