Orange Ginger Sweet and Sour Crispy Chicken

Heat the oils in a large saucepan, then add the garlic and ginger and cook, stirring, for one minute.

Add the remaining ingredients except for the cornstarch and half of the orange juice, and bring to a boil.

Dissolve the cornstarch in the remaining orange juice, then add it to the sauce while whisking. Boil for two minutes, remove from heat, and set aside.

Heat the oil in a large saucepan, then add the onions and pineapple and cook, stirring, for three minutes.

Add the sauce, bring to a boil, remove from heat, and keep warm.

Cook the tempura chicken until crispy and until it reaches an internal temperature of 80°C (175°F).

Transfer the cooked chicken to a large bowl and toss with the sauce and vegetables.

Serve over steamed rice and garnish with orange slices, green onions, and sesame seeds.