Orange Zest Chicken

 11 oz Chicken Breast Boneless Skinless, Cut Into ½ Inch Pieces

 0.5 cup Starch
 1 count Egg
 1 tsp White Wine
 1 tbsp Water
 1 pinch Black Pepper(To Taste)
 4 g Orange Zest
 0.3 cup Water
 2 tbsp Sugar
 1.5 tsp Rice Vinegar
 1 tbsp Soy Sauce
 1 tbsp Honey
 1 tbsp Sweet Chili Sauce
 1 tsp Salt
 1 tsp 1 Tsp Starch Diluted In 3 Tsp Water


 Step 1
 In a large bowl, combine starch, egg, white wine, water black
pepper and chicken, coat chicken pieces thoroughly. Marinate
for 30 minutes.


 Step 2
 In a large skillet over high heat, heat oil to 150-180 °C / 300-
350 °F, deep fry chicken until golden brown, take out and drain
oil.


 Step 3
 In another skillet, add orange zest, water, sugar, rice vinegar,
soy sauce, honey, sweet chili sauce, salt, cornstarch and
water; stir quickly, and let it simmering until thickened.


 Step 4
 Add chicken and some red and green bell peppers. Stir to mix
well.
 Final Notes
 To get crispy chicken, maintain the oil temperature as close as
possible to 350°F. Any lower and the chicken will be greasy.
Any higher and the outside will crisp up too quickly before the
inside is done. Also avoid crowding the pot/deep fryer.