Asian Orange Chicken

Mix the egg, salt, pepper, and olive oil in a small bowl.

Place the cornstarch and flour on separate bowls. Season the chicken pieces with salt and pepper. Dip a chicken piece on the cornstarch, then the egg mix, then the flour. Do the same for the other pieces.

Heat oil in a pan over medium heat. Fry the chicken until golden. Set aside.

In a medium bowl, mix the orange juice, orange marmalade, honey, and soy sauce. Set aside.

Heat oil in a pan over medium-low heat. Add the garlic, ginger, and red chili flakes and saute until garlic is golden and ginger is fragrant.

Add the white wine and the rice wine vinegar. Let it simmer until the alcohol evaporates.

Mix in the prepared orange sauce. Simmer and thicken with the cornstarch mixed with water. Add sesame oil.

Stir and season with salt and pepper. Add the dissolved powdered orange juice and chicken broth cube and mix. Add more water if sauce is clumpy.

Pour sauce over fried chicken pieces.