Plumcot Farro Salad
In a medium bowl, combine all sauce ingredients. Whisk well until the mixture is smooth. Set sauce aside.
In a large bowl, whisk together egg, salt and pepper. In a separate bowl, whisk together flour and cornstarch. Dredge chicken pieces in egg mixture and then flour mixture.
Heat a large wok or cast-iron skillet with 6 tablespoons of oil. Cook chicken in a few batches so the pan does not become overcrowded. Fry dredged chicken pieces for 3-4 minutes or until golden and cooked through. Transfer chicken to a cooling rack and repeat until all chicken is fried.
Add satsuma orange sauce to empty wok and bring to a boil. Turn off the heat and toss cooked chicken until well coated.