General Tsao's Chicken

4 cups rice bran oil, for frying
1 egg
300 g chicken breasts, cut in 12 mm cubes
1 tsp SIDS SALT & PEPPER
1 tsp white sugar
1 cup cornflour
2 tbsp rice bran oil
3 tbsp chopped spring onion
1 clove garlic, minced
4 dried whole red chilies
1 strip orange zest
½ cup white sugar
¼ tsp ground ginger
3 tbsp chicken stock
1 tbsp rice vinegar
¼ cup soy sauce
2 tsp sesame oil
2 tbsp peanut oil
2 tsp cornflour
¼ cup water

Heat 4 cups of oil in a deep-fryer or large saucepan to 190°C.
Beat the egg in a mixing bowl. Add the chicken cubes, sprinkle with SIDS SALT & PEPPER, 1 teaspoon sugar and mix well. Mix in 1 cup of cornflour a little bit at a time until the chicken cubes are well coated.
In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turn golden brown and begin to float, about 3 minutes. Remove the chicken to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
Heat 2 tablespoons of oil in a wok or large frypan over high heat. Stir in the spring onion, garlic, whole chilles and orange zest. Cook and stir 1-2 minutes until the garlic has turned golden and the chilles brighten. Add ½ cup sugar, ginger, chicken stock, vinegar, soy sauce, sesame oil and peanut oil then bring to a boil and cook for 3 minutes.
Dissolve 2 teaspoons of cornflour into the water and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornflour, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.