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In a small bowl mix sugar, vinegar, salt and soy sauce.
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Heat oil in a large cast iron skillet or wok over medium high heat. Toss chicken in cornstarch to coat.
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Fry all chicken in skillet/wok until crispy then remove from the pan and set aside. Add additional oil as needed.
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Drain all but 1 tablespoon of oil from skillet.
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Add orange zest, ginger, and garlic to oil and cook for 2–3 minutes.
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Add soy sauce mixture to skillet and bring to a boil. Cook about 5 minutes or until mixture thickens.
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Serve chicken over a bed of vegetables and/or rice topped with soy sauce mixture. We serve raw vegetables, but you can soften them a bit in the soy sauce mixture before serving.