To begin, make your sauce by combining the juice and zest of one orange, rice and white vinegar, sugar, sesame oil, soy sauce, ginger, garlic and cayenne. Combine in a pot on a medium-low heat and simmer for five minutes.
Prepare your corn-starch mix by mixing water with the corn-starch and combine. When done, add to the sauce to thicken. Allow to reduce on low for ten minutes
Then, cut your chicken tenders into five small chunks. Place in a bowl followed by salt, pepper and garlic powder and leave to marinate.
Meanwhile, whisk together your egg and milk in a jug, and prepare a bowl of the following: corn-starch, flour, salt, pepper and garlic powder. Soak your chicken in the egg mixture and then cover with the flour mix.
Now fry in hot oil for five minutes, remove and let rest for five minutes whilst heating the oil to 375F. Then fry for a further five minutes.
In a separate pan, heat up the orange sauce made earlier, bring to a slight boil and add in your chicken, coating well. Sautee for five minutes. Serve and enjoy!