1. Diced chicken thigh
2. Add salt and water, starch cooking wine for sizing and set aside
3. Take out the orange pulp and keep the whole orange peel to make a peel cup
4. Take half of the orange pulp and cut into cubes
5. Use a spoon to grind the remaining pulp into the juice, add sugar, white vinegar and water starch to blend into orange juice
6. Fry the peanuts over low heat
7. Put an appropriate amount of oil in the pan to heat up, add the diced chicken and stir-fry until the color changes and serve.
8. Leave the bottom oil in the pot and saute the chopped shallots
9. Pour in orange juice and cook until the soup is thick
10. Add the fried chicken and stir fry evenly
11. Add the fried peanuts and diced orange pulp and stir fry quickly until the soup is evenly coated with ingredients
12. Pour the fried orange chicken into the peel cup
