Popcorn orange chicken

Heat a small saute pan over medium to high heat; saute a little chopped garlic in a little canola oil.

Add mirin, ground ginger, a little red chili flake, soy sauce and rice wine vinegar.

Grate in the zest of one orange, then squeeze in all its juice.

Add a slurry of water and cornstarch; reduce about 5 minutes until thick.

Pour into a container, cover with plastic wrap so no skin forms, and set aside.

Mix the diced dark chicken meat with egg and milk, then strain.

Dredge in flour seasoned with a little salt and pepper until thoroughly coated.

Fill a small sauce pot halfway with canola oil, bring to about 375F and fry the chicken in two batches, 3 to 4 minutes.

Lift out with a slotted spoon into a bowl lined with a dry paper towel to blot off grease.

Season with a little more salt and toss; add a few good spoonfuls of the orange glaze and toss until coated.

Plate and garnish with a few sliced scallions and, if wanted, sesame seeds.