What you need:
1 1/2 c flour
1 beaten egg
1/4 tsp salt and pepper
Peanut oil - erdnussol - I bought mine in Coop
1 1/2 c water (354 ml)
2 tbsp orange juice (as you will need the zest, you can just use the orange)
1/4 c lemon juice
1/3 c rice vinegar
1 tbsp orange zest - I used my cheese grater
1 c packed brown sugar - you can buy muscovado sugar at jelmoli but I'm not sure how similar it is.
1/2 tsp ginger root - I used the kind in the jar like for sushi since I couldn't find the root at Migros
1/2 tsp garlic (1 clove) minced
2 tbsp green onions - the whole onion. Also save some to serve on top of the finished dish.
3 tbsp cornstarch + 2 tbsp water for thickening
In a deep pan or wok, pour in the peanut oil until you think it will cover the pieces of chicken.
Do not feel the need to put all the chicken in at once unless you have a very large pan and a lot of oil. I did mine in 4 batches.
In a large pot (big enough to add your chicken to), combine the water, juices, vinegar and soy sauce. Blend over medium heat for 2 minutes.
Stir in the sugar zest, ginger, garlic and onions. Bring to a boil.
Serve with rice and/or broccoli and top with green onions.