Step 1

To make the sweet and sour sauce, place the orange, lemon, and ginger into a medium pot with 5 cups of water. Bring to a boil and simmer for 30 minutes.

Step 2

Drain the water through a sieve into another pot, pressing the fruit into the sieve to release all the water and juice. Discard the solids.

Step 3

Add the sugar, vinegar, and ketchup to the pot with the water and juice and whisk until well blended. Place the pot over medium-high heat and bring to a simmer.

Step 4

Combine the cornstarch and 3 tablespoons of water in a small bowl. Slowly pour the cornstarch slurry into the sauce, stirring constantly until the sauce thickens. Remove from the heat and store any unused sauce in an airtight container.

Step 5

To make the fried chicken, place the chicken in a medium bowl along with 1 egg, 1/4 teaspoon of white pepper, 1/2 teaspoon of granulated garlic, 1/2 teaspoon of salt, 2 tablespoons of cornstarch, and the rice cooking wine. Mix well. Allow the mixture to marinate for about 15 minutes.

Step 6

In another medium-sized bowl, combine the self-rising flour, 1/4 teaspoon of white pepper, 1/4 teaspoon of granulated garlic, 1/4 teaspoon of salt, 1 egg, and 2 tablespoons of vegetable oil. Add 1 1/2 cups of water and stir until the batter has a uniform texture.

Step 7

Add the vegetable oil to a pot until it reaches a depth of 4 inches. Heat the oil to 350°F.

Step 8

Batter the chicken by taking a piece from the marinade and using a skewer to dip it into the batter.

Step 9

Carefully lay the battered chicken into the oil and fry until lightly golden brown. Remove the chicken from the oil for about 1 minute. Return the chicken to the oil and fry for an additional minute to make it extra crispy.

Step 10

Drain the chicken on a wire rack and serve with sweet and sour sauce.