Orange sauce. In a space pan add the orange juice and orange peel. Boil down to 1 cup. Remove the peel and let sit.

Whisk the cornflour and soy sauce in a large jug or medium bowl until lump free. Then whisk in the orange cincentrate, and all other sauce ingredients. Set aside.

Coat chicken. Mix the chicken pieces with the soy sauce, ginger, pepper and the 2 tablespoons of cornflour in a large bowl. Mix well and let sit. The coating becomes a bit sticky and acts as a glue.

Add the 3/4 cup cornflour and 1 cup flour with pepper and salt, and toss to coat each piece, separating as needed (they stick together a bit).

Pick up a few pieces and enclose in your fist, to really press the cornflour on. Shake off excess cornflour. This press-and-shake method is highly effective crispy no-fry technique!

Shallow-fry until crispy - Heat the oil on high heat in a large deep non-stick pan. The chicken should sizzle straight away when you dip it. Spread half the chicken out, and cook for 1 1/2 minutes on each side, using tongs to turn, until deep golden and crispy. Remove onto a paper towel lined tray and repeat with remaining chicken.

Sauté - Pour out all but 2 tablespoons of the oil and scrape out any loose crispy bits. Return the pan to medium high heat. Sauté garlic until light golden, about 20 - 30 seconds.

Thicken sauce - Give the sauce a whisk (to mix cornflour settled on the base) then pour it in the pan. Simmer for 1 to 2 minutes until it thickens into a thick, glossy syrup (honey consistency). Stir in zest.

Toss - Put the chicken back into the pan and toss quickly to coat in the sauce. Serve over rice, garnished with green onion.