Source: California Fats - Old Sacramento, California - Lina Fat, Executive Chef

8 ounces chicken breast, cut into 1/2-inch cubes
1/2 teaspoon salt
1 teaspoon sesame oil
1/8 teaspoon ground white pepper
1 tablespoon dry white wine
1 tablespoon cornstarch
1 cup vegetable oil

Flour Mix
1 egg
1 tablespoon cornstarch
1 tablespoon flour
Pinch of salt
Water
1 1/2 tablespoons dried orange peel, soaked and julienne
1 tablespoon minced garlic

Sauce Mix
1 1/2 tablespoons soy sauce
1 1/2 tablespoons oyster sauce
3 1/4 tablespoons ketchup
1 1/2 tablespoons Sambal
3/4 cup sugar
1/3 cup distilled white vinegar
2 1/4 teaspoons sesame oil
1 1/4 teaspoons ground white pepper

Soak dried orange peel in water until softened. Drain and cut into thin julienne cut.

Mix sauce ingredients for sauce. Sauce can be prepared ahead of time.

Mix salt, sesame oil, white pepper, wine and cornstarch. Marinate chicken cubes with mixture for at least one hour. Remove and drain.

Mix egg, cornstarch, flour and salt in a shallow pan. Dredge drained marinated chicken with this mixture. Toss to evenly coat and shake off excess flour.

Heat vegetable oil over medium high heat in saut?pan until almost smoking. Add floured chicken cubes and fry until lightly browned. Place chicken on paper towels.

Drain all but 1 teaspoon oil from pan.

Return pan to medium heat, add garlic and orange peel. Heat until smell of garlic is present. Add chicken and 1/2 of the sauce. Toss in pan. Remove to platter, garnish with julienne orange zest and cilantro.

Serve over steamed white rice.