Step 1

Whisk together flour, egg and 125ml (1/2 cup) water in a large bowl.

Step 2

Place chicken in a large bowl and sprinkle with 35g (1/4 cup) of the cornflour. Toss until coated. Add chicken to egg mixture and turn until coated.

Step 3

Add oil to a large, deep frying pan to come 2cm up the side of the pan and heat over medium-high heat. Cook chicken, in batches, for 5 minutes or until golden and cooked through. Transfer chicken to a plate lined with paper towel. Discard oil in pan.

Step 4

Meanwhile, place sugar, garlic, orange rind and juice, soy sauce and vinegar in a small saucepan and stir until combined. Place remaining cornflour and 1 tbs water in a small bowl and stir until combined.

Step 5

Heat orange mixture over medium-high heat. Bring to the boil. Stir in cornflour mixture. Cook, stirring, for 1 minute or until sauce bubbles and thickens. Return chicken to pan. Add orange sauce and toss until coated.

Step 6

Serve chicken over rice. Sprinkle with shallot to serve.