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We season the chicken cubes with light soy sauce, chili garlic paste, minced garlic and ginger, and orange zest, then leave them for 10 minutes to absorb the flavors.

We coat the chicken pieces lightly with flour, then fry them in medium-hot oil until golden brown, and set them aside.

To prepare the sauce, we heat 2 tablespoons of oil in a saucepan, add the minced garlic, and sauté until fragrant.

We add dark soy sauce, orange juice, rice vinegar, sesame oil, honey, and a pinch of salt, and let the mixture simmer over medium heat for 5 minutes.

We dissolve the cornstarch in a little orange juice, pour it into the sauce, and stir continuously until it thickens.

We add the fried chicken pieces to the sauce and stir until they are fully coated.

We garnish with orange zest, chopped green onions, and toasted sesame seeds.