Ponkan Ruyi Chicken

Slice the chicken breast into thin, bite-sized pieces (approximately 250-300g).

Season the sliced chicken with salt and black pepper. Add water and mix well until the chicken absorbs the water.

Add about half of the sweet potato flour to the chicken and mix to create a first protective layer.

Beat half an egg and pour it over the chicken. Mix thoroughly until the chicken is evenly coated.

Add the remaining sweet potato flour to the chicken and mix again to create a second protective layer. Set aside to marinate while preparing other ingredients.

Peel two ponkan oranges. Take the skin of one ponkan and carefully remove the white pith, leaving only the orange zest. Cut the zest into thin strips.

Cut the pulp of half a ponkan into small pieces. Squeeze the juice from the remaining 1.5 ponkans into a small pot.

Add white sugar and white vinegar to the ponkan juice in the pot. Heat over high heat until it boils, then reduce heat to low and simmer, stirring constantly, until the sauce thickens enough to coat a spoon.

Transfer the thickened ponkan sauce to a bowl and set aside.

Heat cooking oil in a wok to about 60% hot (medium-high heat).

Carefully place the marinated chicken pieces into the hot oil, frying in batches if necessary to avoid overcrowding. Fry until golden brown and crispy.

Remove the fried chicken from the oil and drain excess oil on paper towels.

Clean the wok. Add the ponkan sauce back to the wok and bring to a simmer. Add the chopped ponkan pulp and stir briefly.

Add the fried chicken pieces to the wok with the sauce and quickly toss to coat evenly. Do not overcook, as this will make the chicken soggy.

Arrange lettuce leaves on a serving plate. Transfer the coated chicken and ponkan pulp onto the lettuce.

Garnish with the ponkan zest strips and sprinkle with sesame seeds before serving.