1poundboneless skinless chicken breastscut into bite-sized pieces
1/2teaspoonwhite pepperdivided use
3/4teaspoongranulated garlicdivided use
3/4teaspoonsaltdivided use
4tablespoonscornstarchdivided use
2tablespoonsrice cooking wine
2 1/4cupsself-rising flour
2tablespoonsvegetable oilplus more for frying
Instructions
To make the sweet and sour sauce, place the orange, lemon, and ginger into a medium pot with 5 cups of water. Bring to a boil and simmer for 30 minutes.
Drain the water through a sieve into another pot, pressing the fruit into the sieve to release all the water and juice. Discard the solids.
Add the sugar, vinegar, and ketchup to the pot with the water and juice and whisk until well blended. Place the pot over medium-high heat and bring to a simmer.
Combine the cornstarch and 3 tablespoons of water in a small bowl. Slowly pour the cornstarch slurry into the sauce, stirring constantly until the sauce thickens. Remove from the heat and store any unused sauce in an airtight container.
To make the fried chicken, place the chicken in a medium bowl along with 1 egg, 1/4 teaspoon of white pepper, 1/2 teaspoon of granulated garlic, 1/2 teaspoon of salt, 2 tablespoons of cornstarch, and the rice cooking wine. Mix well. Allow the mixture to marinate for about 15 minutes.
In another medium-sized bowl, combine the self-rising flour, 1/4 teaspoon of white pepper, 1/4 teaspoon of granulated garlic, 1/4 teaspoon of salt, 1 egg, and 2 tablespoons of vegetable oil. Add 1 1/2 cups of water and stir until the batter has a uniform texture.
Add the vegetable oil to a pot until it reaches a depth of 4 inches. Heat the oil to 350°F.
Batter the chicken by taking a piece from the marinade and using a skewer to dip it into the batter.
Carefully lay the battered chicken into the oil and fry until lightly golden brown. Remove the chicken from the oil for about 1 minute. Return the chicken to the oil and fry for an additional minute to make it extra crispy.
Drain the chicken on a wire rack and serve with sweet and sour sauce.