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1
Cut the chicken breast into 1/2 inch cubes; set aside.
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2
Combine the egg white, salt, and sugar in a bowl and stir vigorously until the ingredients are thoroughly mixed.
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3
Add the chicken cubes to the egg white mixture and stir to coat well.
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4
To make the orange sauce, combine the water, ketchup, sugar, vinegar, soy sauce, 1 tablespoon plus 1 teaspoons cornstarch, and sesame oil; stir and set aside.
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5
Place a pot over high heat.
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6
When the pot is hot, add the 2 tablespoons vegetable oil and heat.
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7
Add the orange zest and green onions and cook, stirring, for about 20 seconds, taking care not to burn the orange zest.
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8
Pour the combined sauce ingredients into the pot and cook over medium heat, stirring frequently, until the suace has thickened, 12 to 15 minutes.
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9
Preheat the 4 cups oil to 350F in a deep-fryer.
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10
Meanwhile, put the coated chicken in a resealable plastic bag containing the 1 cup cornstarch.
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11
Shake the chicken well for about 20 seconds, until the chicken is covered with the cornstarch.
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12
Shake off all the excess cornstarch and deep-fry the chicken in the hot oil until golden brown, about 2 1/2 minutes.
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13
Remove the chicken from the oil with a slotted spoon, drain well on paper towels, and set aside.
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14
Add the fried chicken to the pot with the hot orange sauce, stir for about 30 seconds, then serve immediately.
