In a large pot, add in 10 cups of water and bring to a boil.
Slice the orange, lemon, and ginger and put them in the pot.
Boil for 30 minutes, and make sure you have at least 5 to 6 cups of juice after boiling.
Drain the juice into a bowl, squeeze out that every last drop, and it is important.
Now to the juice add in 1 1/2 cup of sugar, 1 1/3 cup of vinegar, 1 1/4 cup of ketchup and mix very well.
In a separate pot, add in 1 cup of sweet and sour sauce.
In a separate bowl, add 1 tbsp of potato or corn starch and 2 tbsp water and mix very well.
Add in the thickner slowly and continue to stir.
After the sauce has thicken enough, pour the sauce in a bowl.
Now slice the chicken breast in half. Slice the halves into 3 long strips.
Turn the strip sideway and slice it in a 45 degree angle. Cut about 1 inch or 2.5 cm wide.
Place the chicken in a bowl, add in 1 tsp of salt, 1 tsp of garlic powder, 1/4 tspf white pepper, 1 tbsp of cooking oil, 1/4 cup of water and mix very well.
The water will make the breast moist and juicy.
Wrap it with plastic film and refrigerate for minimum 30 minutes.
Add 1 egg, 1 tsp of garlic powder, 1/4 tsp of white pepper, 1 tsp of salt, 1/4 cup of cornstarch, and 1 cup of water in a batter mixer.
Stir gently first and then beat it.
After beating add 1 cup of flour first and mix.
Scrape the side of the bowl occasionally.
Add the remaining 1/4 cup flour and mix.
Add 3 tbsp of vegetable oil and finally add 1 tbsp of baking powder and beat them.
After 30 minutes take the chicken out of the refrigerator.
Pour in the batter and mix.
Heat the vegetable oil at 370 Degree Farenhiet in a frying pan.
First fry for 2 minutes and make sure to continue move the chicken or else there it will come out uneven colour.
After 2 minutes, take the chicken out.
We ar going to fry it twice. So the skin will be very crispy.
After about 30 seconds, put the chicken back in the oil and fry for another 3 minutes or until golden brown.
Remove the chicken from the pan and your Mar Far Chicken is Ready to serve.