In a large bowl, whisk together the cornstarch and egg whites until frothy, season with salt and pepper. Add the chicken chunks to the mixture and rest for 10 minutes.

In the meantime, prepare the orange sauce: in a small bowl whisk together soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, orange juice, and cornstarch. Add dried orange peel and sweet chili sauce, combine all ingredients and set aside.

Heat a large wok with the vegetable oil, over low-med heat. Add minced garlic, ginger and scallions and stir-fry for 2 min.

Add the orange sauce mixture into the wok and cook, stirring, until sauce boils and thickens, about 1 minute. Remove from the heat and transfer the sauce into a bowl, to rest and cool a little.

Heat about 2 inches of vegetable oil in a heavy-bottomed pot until hot ( the perfect temperature is 350F).

Drop a few pieces of chicken into the oil (one by one to prevent them from sticking together) and deep-fry until light golden and cooked through. Remember to not overcrowd the pan, cook the chicken in batches if needed. Let the nuggets drain on paper towel for 2 min.

Transfer the chicken into the wok with the orange juice, heat for 2 mins, stirring to combine all ingredients.

In a large bowl combine steamed black rice with chopped red chili, almond flakes, sesame seeds, orange zest, fresh parsley and spring onions.

Serve orange chicken together with the steamed forbidden rice. Enjoy!