Dad's Homemade Orange Chicken

Finely chop the shallots.

In a pan, combine the chopped shallots with water, rice vinegar, and sugar. Bring to a simmer and reduce until slightly thickened.

Zest the orange and lemon. Grate the ginger. In a separate bowl, squeeze the juice from the orange and lemon, then add the zests and grated ginger.

Pour the juice mixture into the reduced shallot mixture in the pan and whisk well to combine. Set aside.

Cut the chicken breasts into even, bite-sized pieces.

In a large bowl, combine the chicken pieces with white pepper, sugar, MSG, Chinese cooking wine, salt, sesame oil, water, eggs, custard powder, and the secret batter paste. Mix thoroughly with your hands until all chicken pieces are well coated.

Place the Chinese tempura flour in a shallow dish. Take the marinated chicken pieces and coat them lightly in the flour, ensuring they are not overly thick but have a good crust.

Heat the cooking oil in a deep pot or Dutch oven to approximately 175°C (350°F). Carefully drop the floured chicken pieces into the hot oil for the first fry. Fry until lightly golden and cooked through, then remove and drain.

Add the fried chicken pieces to the prepared orange sauce. Toss gently to ensure all chicken is evenly coated.

Serve immediately, optionally garnished with fresh orange zest or chopped green onions.