Add the diced chicken to a large bowl and put it aside for later.

Combine the egg, salt, pepper, and 1 tablespoon of oil in a medium bowl. Put it aside for later.

Using a separate medium bowl, combine the 1/2 cup of cornstarch and flour. Stir gently until well mixed.

Add oil to the wok. Heat to 375 degrees Fahrenheit.

Start by dipping the chicken first into the egg mixture. Next, dip them into the flour and cornstarch mixture. Gently shake off any excess flour.

Fry each piece of chicken for 3 to 4 minutes until it reaches a gorgeous, golden-brown shade. Cook in small batches, and be careful not to cook the chicken too long.

Using a slotted spoon, remove the chicken and place it on paper towels to drain.

For the Orange Sauce

Mix the soy sauce, orange juice, brown sugar, and orange zest in a small bowl. Put it aside for later.

After allowing the wok to cool, clean it thoroughly.

Heat the wok on high heat for 15 seconds.

Add a tablespoon of oil. Then, combine the ginger root, garlic, crushed red pepper flakes, and green onions. Stir-fry the mixture for several seconds until it’s fragrant.

Mix in the rice wine.

Mix in the soy sauce mixture you put aside earlier.

Add the fried chicken. Coat it well.

Using a separate small bowl, combine the water and cornstarch. Pour the mixture into the wok and continue to stir until the mixture is thick.

If using sesame oil, add it now.

Serve the chicken over cooked jasmine rice, and enjoy!