For sauce: In a medium bowl, stir together sugar and cornstarch. Stir in the orange peel and orange juice; set aside.

In a small bowl, combine flour, salt and black pepper. In another small bowl, stir together water and egg. Coat chicken with seasones flour. Dip into the egg mixture; coat again with the seasoned flour mixture.

Meanwhile, in a wok, a deep-fat fryer or a heavy 3-quart saucepan, heat 1-1/2 to 2 inches of cooking oil or shortening to 365 degrees F. Fry chicken, a few pieces at a time, for 3 to 4 minutes or until chicken is no longer pink, turning once. Remove chicken from hot oil. Drain on a wok rack or on paper towels. Keep warm in a 300 degree F oven while frying remaining chicken.

Pour the 1 tablespoon oil into a deep, heavy 12-inch skillet. (Add more oil as necessary during cooking.) Preheat skillet over medium-high heat. Add onion; stir-fry for 1 minute. Add red pepper; stir-fry for 1 minute. Add green onions; stir-fry about 1 minute more or until vegetables are crisp-tender. Push from center of the skillet.

Stir sauce and add to the center of the skillet. Cook and stir until thickened and bubbly. Add orange sections; cook and stir about 1 minute more or until heated through. Add deep-fried chicken, stir gently until coated with sauce. Serve immediately over hot cooked rice. If you like, garnish with additional green onion. Makes 4 servings.

If you like, omit coating and frying the chicken pices; instead, add 12 ounces frozen cooked breaded chicken chunks, baked according to package directions.