Clean the chicken breast, cut into bite-sized pieces, and marinate with 1 tablespoon minced garlic, 2 tablespoons soy sauce, a pinch of MSG, and 1 tablespoon cornstarch. Mix well and let it sit for 15 minutes to absorb the flavors.

Juice the orange and add 1 tablespoon oyster sauce, a pinch of salt, 2 teaspoons sugar, and 2 teaspoons vinegar to the juice.

Heat a pan with 2 tablespoons cooking oil and lightly fry the chicken breast, then remove it to a plate and pour out some of the oil.

In the same pan with a little oil left, add crushed garlic and sauté until fragrant. Add 1 teaspoon sugar and let it caramelize slightly for a nice color.

Pour the orange juice mixture into the pan with the caramelized sugar and bring to a boil. Season the sauce to taste, then add the chicken breast and cook until the sauce reduces. Stir continuously until the chicken is dry. Add pepper and chili if you like it spicy.