In a bowl add your soya sauce, sugar, orange juice, garlic, ginger, chillies and orange zest. This is the sauce that will later coat your chicken.
Then chop your chicken into bite sized equal pieces and place in a separate bowl.
Place 5 teaspoons of your sauce into the bowl with your chicken in it. Then crack an egg into the same bowl and mix. Leave to marinate while you make your chicken coating.
To make your coating add your flour, corn starch, salt and pepper to a bowl.
Heat the vegetable oil in a large skillet over medium-high heat.
While your oil is heating, coat each piece of egg soaked chicken into the dry mix and place on a plate. Continue this process until every piece of chicken is coated.
Add the chicken pieces and cook until they are golden brown and cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and place on a kitchen towel.
In a pot, add the sauce you made previously and allow to simmer on medium heat for 3-4 minutes (until it started to bubble).
To your heated sauce, add a cornflour slurry (2 tbsp cornflour and 2 tbsp water mix) while being heated. This will thicken your sauce.
Once your cornflour slurry is mixed in turn off the heat and add your chicken. Coat each piece of chicken well in the sauce.
Serve with some white rice and garnish with your toppings of choice.
Enjoy a homemade take-away style meal!