Preparing the Sauce

1. Zest 1 or 2 oranges with a citrus zester or fine grater, and set it aside. Juice the oranges, straining out any seeds. Whisk cornstarch into the juice until it's thoroughly dissolved, and set it near your stove where it will be within easy reach.

2. Heat a tablespoon of oil in a wok or skillet, and add the garlic, ginger and orange zest. Stir-fry these aromatic ingredients at moderate heat for 30 to 40 seconds, until they're golden and fragrant. Add the sugar

3. Add a splash each of soy sauce, Shaoxing wine and rice vinegar to the skillet, then whisk in the sugar and the mixture of orange juice and cornstarch. Stir over medium heat for about 5 minutes, or until the sauce is fully thickened by the cornstarch.

4. Set aside the wok or skillet to keep warm, while you prepare the chicken pieces.

Assembling the Dish

1. Cut boneless chicken breast or thigh meat into small strips, roughly 1 1/2 inches long. Toss them lightly with a splash of each of soy sauce and Shaoxing wine, as seasoning.

2. Pour a cup or two of oil into a clean wok, and place it over medium-high heat. While you're waiting, dredge the pieces of chicken in cornstarch.

3. Fry the chicken in small batches, once the oil reaches a temperature of 360 to 370 degrees Fahrenheit when tested with a frying thermometer. Turn the chicken periodically, to keep the pieces from sticking together and to ensure even cooking.

4. Drain each batch of chicken on wadded paper towels, and repeat until all the pices are cooked.

5. Reheat the sauce gently, adding a bit of water if it's gotten thick. Add the fried pieces of chicken and stir to combine it thoroughly with the sauce, then garnish with sliced green onions and serve.