To begin, I cut the chicken into bite-sized pieces. Then, in a bowl, I mix the cornstarch, flour, salt, and white pepper. In a separate bowl, I whisk together the egg and water to form a simple batter.

Next, I dip each piece of chicken into the egg mixture, then dredge it in the cornstarch-flour mixture, making sure it’s evenly coated. The coating ensures that the chicken becomes crispy when fried.

I heat the vegetable oil in a large frying pan or wok over medium-high heat. I use a thermometer to ensure the oil reaches about 350°F (175°C) before adding the chicken. This temperature creates that perfect crispy coating.

I fry the chicken in batches to avoid overcrowding the pan. Each batch takes about 4-5 minutes to become golden brown and crispy. After frying, I transfer the chicken pieces to paper towels to drain any excess oil.

In a separate saucepan, I combine the fresh orange juice, orange zest, soy sauce, rice vinegar, and sugar. I bring the mixture to a simmer, stirring occasionally.

Once the sugar dissolves, I add minced ginger, garlic, and crushed red pepper flakes for an extra kick. Let the sauce simmer for a few minutes before adding the cornstarch slurry. This helps the sauce thicken and become glossy.

Once the sauce is thickened, I add the crispy chicken to the saucepan and toss everything together until the chicken is well-coated with the tangy sauce.

I garnish the dish with fresh green onions and a little more orange zest for added flavor and presentation.