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1
Mix the first 3 ingredients of the Marinade in a ziplock bag.
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2
Add diced chicken and set aside for at least an hour.
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3
This can also be done the night before.
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4
Zest an orange, and add to a bowl.
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5
Then add the orange juice from the orange as well as the rest of the ingredients.
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6
The orange juice should be about 1/3 cup.
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7
If less, subsidize the rest with vinegar.
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8
If a little more that's ok.
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9
Mix and set aside.
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10
In a large pan, put oil for deep frying and set to medium-high heat (or 375 degrees).
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11
Mix all batter ingredients, excluding the egg .
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12
Break that in a separate bowl.
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13
Coat the ,marinated chicken in egg, and then mix it all at once with the batter.
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14
Your battered chicken is going to be a sticky mess.
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15
At this point pour that extra cup of flour on a plate and take each individual piece and drop it in the flour so it has a dry surface to fry inches It makes the difference.
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16
In small batches, drop the chicken in the pan and cook each small batch for 3-4 minutes (or until golden brown) and let cool on paper towels.
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17
Set aside.
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18
In a separate pan add 1 tbsp oil and bring to medium-high heat.
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19
Fry ginger and garlic for about 10 seconds until fragrant.
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20
Add minced onions and fry briefly until slightly soft.
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21
Add rice vinegar and the pineapple if you are adding it.
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22
Add the orange sauce mixture and bring it to a boil.
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23
In a cup, combine warm water with corn starch and mix until dissolved.
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24
Then add to the sauce mix.
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25
Stir and heat until thickened, and serve over Basmati or your favorite rice.
