8 boneless chicken breast sides or 4 whole breasts, boned
1 c. white wine
1 c. bottled duck sauce (sweet 'n sour)
1/2 c. soy sauce
1/4 tsp. garlic powder
1 1/2 c. cornstarch
Vegetable oil for frying
Juice of 1/2 an orange

Mix together the wine, duck sauce, soy sauce and garlic powder in a glass bowl. Reconstitute the garlic powder with a tablespoon of water. Cut chicken into large finger-size pieces and marinate in the bowl of sauce for at least 15 minutes, an hour is best.

Take the chicken fingers out of marinade, shaking them dry and roll them in cornstarch; lay them out on a cookie sheet or a sheet of wax paper or foil. Heat a skillet to medium with 1/2 cup of vegetable oil and stir fry quickly a handful of chicken breast fingers at a time until they are golden, about 4 to 5 minutes. Add more oil as needed when frying.

Remove from frying pan and drain them in paper towels, laid out on a cookie sheet. Thicken remaining marinade in a saucepan with a tablespoon of the dipping cornstarch mixed with 2 tablespoons of orange juice over a medium heat. Don't forget to keep stirring while it's cooking. Serve on a bed of sliced seedless, peeled oranges and drizzle the thickened marinade over them.