Chinese Orange Chicken

Step 1: Whisk the cornstarch and soy sauce in a large jug or medium bowl until smooth and lump-free. Whisk in the remaining sauce ingredients except the garlic and orange zest. Set aside.

Step 2: Put the chicken pieces in a large bowl and mix with the soy sauce, ginger, pepper and 2 tablespoons of cornstarch. Mix well; the coating will become sticky and help the cornstarch adhere. Add the 3/4 cup cornstarch and toss to coat each piece, separating any pieces that stick together.

Step 3: Pick up a few pieces of chicken and enclose them in your fist to press the cornstarch onto the surface. Put them in a colander, then repeat with the remaining chicken. Shake the colander so the excess cornstarch falls through.

Tip: Shaking off the excess helps prevent a powdery coating and keeps loose cornstarch from burning in the pan.

Step 4: Heat the oil over high heat in a large, deep non-stick pan. It should sizzle as soon as you add a piece of chicken. Cook the chicken in batches without crowding the pan, for 1 1/2 minutes on each side, turning with tongs, until deep golden and crispy. Transfer to a paper towel-lined tray and repeat with the remaining chicken.

Step 5: Pour out all but 2 tablespoons of oil and scrape out any loose crispy bits. Return the pan to medium-high heat. Sauté the garlic until light golden, about 20 to 30 seconds.

Step 6: Whisk the sauce again to mix in the cornstarch that has settled, then pour it into the pan. Simmer for 1 to 2 minutes, until it thickens to a glossy syrup with the consistency of honey. Stir in the orange zest.

Tip: Keep the simmer brief to help preserve the fresh orange flavour.

Step 7: Return the chicken to the pan and toss quickly to coat it in the sauce. Serve over rice, garnished with green onion. Add sesame seeds if desired.