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Get some Aji Mirin at any Asian food grocery store. It’s a sweet, syrupy, umm, liquid and has an orangey flavor to it. (That’s what it’s called, not its brand name).
I usually add a little bit of white vinegar (or rice vinegar) for flavor also.

Here’s an easy recipe:
Ingredients:
* 1/2 lb chicken breast, cut into cube size
* 1 teaspoon orange zest, minced
* 2 cloves garlic, minced
* 1 inch ginger root, minced
* 2 teaspoons oil
* some cooking oil (for deep frying the chicken cubes)
For orange sauce:
* 1/4 cup orange juice
* 5 teaspoons sugar
* 3 tablespoons chicken broth
* 1 tablespoon soy sauce
* 1/2 teaspoon sesame oil
* 1/8 teaspoon white pepper powder
* 1 teaspoon corn starch
* 2 teaspoons rice wine
* 1 teaspoon rice vinegar
* 1 pinch salt
For frying batter:
* 1/2 cup water
* 1/2 egg
* 2 oz plain flour
* 1/2 teaspoon baking soda
* 1 oz corn starch
* 1 teaspoon cooking oil
Instructions:
1. In a bowl, add in the orange juice, sugar, chicken broth, soy sauce, sesame oil, white pepper powder, corn starch, rice wine, rice vinegar and salt. Mix them well to form the orange sauce.
2. To make the frying batter, get another bowl and add in the water, egg, flour, baking soda, starch and cooking oil. Mix the mixture well so that everything is well blended. Dip the chicken cubes into the batter.
3. Heat up the wok or pot and pour in enough cooking oil for deep frying. Wait for a few seconds for the oil to turn hot then carefully drop the chicken cubes into the oil and deep fry them untl they turn crispy. Once they turned golden brown, remove them from the wok and place them on a plate with some paper towels to absorb the extra cooking oil.
4. Either clean the wok or pot you have just used earlier or get a new clean wok or pot. Heat it up and add in 2 teaspoon of cooking oil. When the cooking oil is hot, stir fry the garlic and ginger then add in the orange zest and finally the chicken. Then add in the orange sauce and continue stir frying until the sauce gets thick enough.
Serve over with cooked rice.