First, use a grater to zest the oranges. Set the zest in a bowl, cover and store in the fridge.
Heat up oil in a small pot or fryer. Whisk together a beaten egg, cornstarch, flour, baking powder, water, salt and pepper. Dip the marinated chicken chunks into the batter. Do this in batches. Fry the battered chicken pieces in the hot oil. Don’t crowd the pot. Fry ‘em up in batches too.
Drain each batch of fried chicken pieces using a strainer with a pot or bowl underneath.
While frying up the last batch of chicken, make the sauce in another pan. In a non-stick pan, whisk together ketchup, honey, sugar, water, vinegar, cornstarch, sesame oil, juice of 1 orange, orange zest, and sprinkle of sesame seeds. Add more water if necessary. Keep whisking until sauce is thickened.
Once all the chicken have been fried, add them into the sauce. Gently stir everything together.
Gently stir the crispy fried chicken cutlets and sauce.
