Cut chicken into small pieces and add egg, egg white, garlic, ginger, soy sauce, garlic pepper seasoning, and oil. Mix until evenly coated.
Add cornstarch, flour, and baking powder to the chicken mixture. The batter should evenly coat each piece.( if batter is too thin add more flour and cornstarch little at a time)
For the sauce, mix together all the ingredients minus the cornstarch and water and set aside.
Heat frying oil to 350 F.
Add your chicken one piece at a time, cooking in batches to avoid overcrowding the pan. Fry for 5 minutes and remove. Bring the oil up to 375 F and add the chicken back to the oil, for a second fry, and cook for an additional 2 minutes. remove chicken and let drain on a paper towel.
Carefully remove the oil from the pan (or use a different pan). Pour in the orange sauce and bring it to a boil. Add in cornstarch slurry (1 tbsp corn starch + 2 tbsp water), reduce the heat to low and allow the sauce to thicken to a glaze.
Add the chicken back in and toss in the sauceĀ until even coated.
Serve over rice and garnish with sesame seeds, green onion, and red pepper flakes
