For the chicken
4 large boneless skinless chicken breasts (or 8 boneless skinless, well-trimmed chicken thighs)
1 tbsp. peanut or canola oil
1 cup flour
1 tsp fine salt
1 tsp black pepper
1 tsp powdered ginger
1 tsp five spice powder
1 egg + 2 Tbsp. water
For the sauce
3 cloves minced garlic
1 tbsp. peanut oil or canola oil
1 1/4 cups frozen orange juice concentrate, Approximately. I used a 295 ml container
1 tbsp. freshly grated ginger root
1/2 cup water
1/3 cup honey
1/4 cup rice wine vinegar
1 tsp Chinese five spice powder
2 tsp crushed chili paste, or chili flakes to taste
2 tbsp. light soy sauce
2 tsp toasted sesame oil
2 tbsp. corn starch dissolved in 1/4 cup water
Heat a cookie sheet in the oven at 425 degrees
Cut the chicken into about 2-bite pieces and season them lightly with salt and pepper
Sift together the flour, salt, pepper, powdered ginger and five spice powder.
Whisk together the egg and water to make an egg wash.
Dredge the chicken pieces into the flour dredge to coat them, then dip the pieces into the egg wash and back into the flour and spice dredge again.
Working quickly, retrieve the cookie sheet from the oven and lightly brush the entire bottom with the oil. Add the coated chicken pieces to the pan but don't crowd them together.
Lightly drizzle a little more oil over the chicken pieces. Pop the chicken into the oven for 8 minutes.
Take the pan out and turn the chicken pieces over before putting them back into the oven for another 7-8 minutes.
Cut one open to see that they are fully cooked. This should be plenty of time at that temperature.
Toss the cooked chicken pieces with the sauce and serve over steamed rice or Chinese noodles.