Cut 1 lb (454 g) chicken breast into small bite-sized pieces.

Grate 2 garlic cloves and 10 g fresh ginger.

Add hoisin sauce, orange juice, white vinegar, garlic, and ginger to a jar.

Seal the jar and shake until the orange sauce is fully combined.

Whisk flour, cornstarch, salt, and paprika in a mixing bowl.

Divide the dry mix evenly between two mixing bowls.

Pour 3/4 cup (180 ml) cold water into one bowl of dry mix.

Whisk the wet mixture into a thick, sticky batter.

Heat 3 cups (710 ml) vegetable oil in a frying pan over medium-high heat.

Coat chicken pieces in the remaining dry mix.

Dip the coated chicken in the sticky batter.

Fry chicken in batches until golden and cooked through, about 5 to 7 minutes per batch.

Separate any chicken pieces that stick together while frying.

Transfer fried chicken to paper towels and drain excess oil.

Discard all but a thin coating of oil from the frying pan.

Return the fried chicken and orange sauce to the frying pan.

Cook for 2 to 3 minutes, tossing until the sauce is sticky and coats the chicken.

Serve the orange chicken over cooked white rice.