Combine all the sauce ingredients in a bowl, whisk and set aside.
Add the egg, salt, pepper and 1 tablespoon of oil into a shallow bowl and whisk together.
In another shallow bowl, add 1/2 cup cornstarch and flour, stir to mix well.
In a large frying pan over medium-high heat, add enough oil to deep fry the chicken pieces. Heat oil in to 375 degrees.
Once the oil is hot, dip chicken pieces in the egg mixture first, then dredge in the flour mixture and add to pan.
Do not overcrowd the chicken pieces in the pan, if needed fry in batches.
Fry the chicken for 3 to 4 minutes or until golden and crispy on the outside. Once fried, transfer to a cooling rack.
Discard the oil from the pan, leaving only about 1 tablespoon of oil. Give the prepared orange sauce a stri and add it to the pan. Bring to boil.
Turn off the heat, and add cooked chicken to the sauce, stir until well coated.
Serve with rice, garnished with a little orange zest, sesame seeds and if desired green onions.