Mix batter: ¼ cup flour, ¾ cup cornstarch, 1 tsp baking powder, ⅔ cup water.
Coat 2 chicken breasts, cut into 1-inch cubes, in the batter.
Double-fry the chicken: 3–4 minutes, rest, then 2 more minutes for maximum crunch.
Mix sauce: 2 cups OJ, 1 cup sugar, ¼ cup soy sauce, 1 minced garlic clove, 1 tsp ginger.
Thicken sauce with 2 Tbsp cornstarch and 2 Tbsp cold water.
Serve over white rice with roasted broccoli.
