Orange chicken

Slice one chicken breast into roughly half centimeter slices and press each with a knife to even them out.

Marinate with a quarter teaspoon salt, half a teaspoon sugar, an optional sprinkle of white pepper powder and half a teaspoon of Shaoxing wine for about half an hour.

Beat one egg until no stray strands of white remain and stir in six tablespoons of cornstarch to a sticky batter.

Mix a tablespoon of cornstarch through the chicken, add the batter and mix well; coat immediately rather than letting it stand.

Transfer to a plate of dry cornstarch in one even layer and coat with a twisting motion until craggly.

Fry in a wok of oil at about 175C for about three minutes until lightly golden brown and floating.

Raise the oil to 200C, dip fifteen seconds and drain on a paper towel lined plate.

Toss quickly in the orange sauce.

Let the used frying oil settle so the cornstarch drops to the bottom, then strain off the top and discard the oily cornstarch; the cornstarch clarifies the oil for reuse.