Orange Flavoured Chicken

500 g chicken breast, boneless
1 egg white
1 tsp SIDS SALT & PEPPER
1 tsp sugar
ORANGE SAUCE:--
1 cup water
½ cup Tuimato sauce
½ cup sugar
2 tbsp SIDS RASPBERRY VINEGAR
1 tbsp soy sauce
1 tbsp cornflour
1 tsp cornflour
2 tsp sesame oil
2 tbsp peanut oil
1 tbsp orange zest, grated
2 tbsp spring onion, chopped
4 cups peanut oil, for frying
1 cup cornflour

Cut the chicken breast into 1 cm cubes then set aside.
Combine the egg white, SIDS SALT & PEPPER and sugar in a bowl and stir vigorously until the ingredients are thoroughly mixed. Add the chicken cubes to the egg white mixture and stir to coat well.
Orange Sauce: combine the water, Tuimato sauce, sugar, SIDS RASPBERRY VINEGAR, soy sauce, 1 tablespoon plus 1 teaspoon cornflour and sesame oil then stir and set aside. Place a pot over HIGH heat add the 2 tablespoons oil. Add the orange zest and spring onions and cook, stirring, for about 20 seconds, taking care not to burn the orange zest. Pour the combined sauce ingredients into the pot and cook over medium heat, stirring frequently, until the sauce has thickened, 12-15 minutes.
Preheat the 4 cups oil to 175°C in a wok or deep-fryer.
Meanwhile, put the coated chicken in a resealable plastic bag containing the 1 cup cornflour. Shake the chicken well for about 20 seconds, until the chicken is covered with the cornflour. Deep-fry the chicken until golden brown, about 2½ minutes. Remove the chicken from the oil with a slotted spoon, drain well on paper towels and set aside. Add the fried chicken to the pot with the hot orange sauce, stir for about 30 seconds, then serve immediately.
Serve with boiled rice for a yummy lunch or dinner.