Crispy Chicken Fingers with Sweet and Sour Blood Orange Sauce, Blood Orange Watercress Salad

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Blood Orange Rub:

4 boneless, skinless chicken breasts (6 ounces each), cut into strips

1 tablespoon garlic powder

1/2 tablespoon ground black pepper

2 teaspoons fennel seeds, ground in a mortar and pestle

1 teaspoon vegetable oil

Zest of 1 blood orange, chopped

Crispy Chicken Fingers:

Vegetable oil, for frying

1 cup flour, seasoned with salt and pepper

2 eggs, whisked

2 1/2 cups panko breadcrumbs

Salt and freshly ground black pepper

Sweet and Sour Blood Orange Sauce:

1 tablespoon olive oil

1/2 red onion, diced

1 cup honey

1/2 cup red wine vinegar

Zest of 2 blood oranges

4 blood oranges, peeled and roughly chopped

1 cinnamon stick

1 tablespoon cornstarch mixed with 2 tablespoons cold water

8 fresh basil leaves, julienned

Blood Orange Watercress Salad:

2 blood oranges

3 tablespoons olive oil

1 tablespoon red wine vinegar

1 shallot, diced

Salt and freshly ground black pepper

1 bunch watercress, trimmed

2 cups roughly chopped iceberg lettuce

1/2 cup crushed rice crackers