Crispy chicken in sweet and sour sauce

INGREDIENTS:
1 kg chicken breasts
sesame for sprinkling

For the marinade:
50 ml milk
50 ml light soy sauce
salt
black pepper

For the breading:
100 g all-purpose flour
100 g rice flour
125 g starch (without added flavors)
320 ml water
5 g salt
1 sachet (10 g) baking powder

For the orange sweet and sour sauce:
25-30 g fresh ginger
4-5 garlic cloves
5 tablespoons sunflower oil
120 g rice vinegar (can be replaced with light apple vinegar)
500 ml fresh orange juice
200 g sugar
25 g light soy sauce
20 g starch (without added flavors)

For the normal sweet and sour sauce:
25-30 g fresh ginger
4-5 garlic cloves
5 tablespoons sunflower oil
120 g rice vinegar (can be replaced with dark wine vinegar)
500 ml water
200 g sugar
25 g dark soy sauce
20 g starch (without added flavors)

PREPARATION:
Chicken
Cut the chicken breasts into small pieces and season them with salt and black pepper. Add the soy sauce and milk and leave them in this marinade for at least half an hour (better leave them for the whole night).
Mix all the dry ingredients for the breading and then add the water.
Dredge each of the marinated pieces of meat into the breading mix and then fry them in heated cooking oil (at least 4-5 cm) or in a fryer. Fry them just a little so that the breading will get steady but the meat will remain white.

Crispy chicken in sweet and sour sauce

You will finish frying them a bit later. This is needed in order for them to be crispy when served.

Тhe sweet and sour sauce
You can choose either of the two sweet and sour sauces as they are prepared in the same way.
First cut the ginger and the garlic into very small pieces. Fry them in sunflower oil and add the vinegar, juice/water (about 400 ml) and the sugar. Finally add the soy sauce. Leave the mixture to boil until it reduces by half (about 15 minutes). Then add the starch, dissolved into the rest of the water/juice (100 ml). Cook for about a minute more and stir continuously. Remove from the heat.
Heat the cooking oil in which you fried the chicken pieces. Fry them once again until they turn golden in color. Make sure that you fry as much chicken pieces as you are going to consume. If you plan to eat some of them later they will no longer be crispy. Once fried, soak them into the sweet and sour sauce so that it covers them from all sides. Sprinkle with sesame and serve immediately. This is what they look like with the orange sweet and sour sauce:

Crispy chicken in sweet and sour sauce

And this is what they look like with the dark one:

Crispy chicken in sweet and sour sauce

The garnish that I used is Cantonese rice with vegetables. You can find the recipe for it HERE.