Sauce:

1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce

1/2 cup vegetable oil
4 chicken breast fillets
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8-inch thick strips)

Prepare sauce by heating 1 tablespoon of oil in a medium saucepan over
medium heat. Add minced garlic and sliced green onions. Add tomato sauce
and water quickly before the garlic burns. Add sugar, chili garlic sauce
and soy sauce and bring to a boil. Simmer 5 to 6 minutes or until sauce
thickens, then turn off the heat.

Prepare the chicken by heating 1/2 cup oil in a wok over medium heat.
Slice chicken breast fillets into bite-size pieces. Combine beaten egg
with milk in a medium bowl. Pour the flour into another medium bowl.

Coat chicken pieces by dropping them into the flour a few at a time, then
into the egg/milk mixture and back into the flour. Arrange coated chicken
on a plate until all chicken is coated.

When oil in the wok is hot, add about half of the chicken to the oil and
cook for a couple minutes or until brown on one side, then flip the
chicken over. When chicken is golden brown, remove the pieces to a rack or
paper towels to drain. Repeat with the remaining chicken. When all of the
chicken is cooked rinse the oil out of the wok with water and place it
back on the stove to heat up.

When wok is hot again add julienned orange peel and chicken. Heat for 20
to 30 seconds or so, stirring gently. Add sauce to the pan and cook for
about 2 minutes. Stir dish a couple times but do it gently so you don’t
knock the coating off the chicken. Cook until the sauce thickens then
serve up the dish with white or brown rice on the side.