Ingredients

Hakka Battered Chicken 1kg (from frozen)

Orange Sauce

1½ cups water
2 tsp orange juice
¼ cup lemon juice
⅓ cup rice vinegar
2½ tablespoons soy sauce
1 tsp orange zest (grated)
1 cup packed brown sugar 

½ tsp garlic (minced)
½ tsp ginger (minced)
3 tbsp white sesame seeds
3 tbsp corn starch (mixed with ¼ cup water)

Method

1. Preheat oil to 170ºC - 180ºC. Flash fry Hakka Battered Chicken in 2 batches of 500 g for 1-2 minutes, then set aside for 5 minutes. Deep fry for another 3-5 minutes until fully cooked and golden brown. Drain oil and put aside.
2. While deep frying chicken, combine water, orange juice, lemon juice, rice vinegar and soy sauce in a large pan over medium heat. Blend well together and heat to a slow simmer. Stir in brown sugar, orange zest, garlic and ginger. Bring to the boil.
3. Combine corn starch and water in a measuring jug. Pour in corn starch mixture and blend well into sauce until thickened. Turn off the heat.
4. Add Hakka Battered Chicken to sauce. Stir to coat well and sprinkle with sesame seeds. Serve hot with steamed rice or noodles.