Make the sauce by combining soy sauce, 3 tbsp. water, sesame oil, sugar, white vinegar, and the orange zest.
Prepare the cornstarch mixture by dissolving 1 tbsp. corn starch in 1/4 cup water. Set aside.
In a large bowl, add the egg, salt, pepper, and 1 tbsp. oil. Whisk together to combine.
In a separate bowl, combine the 1/2 cup cornstarch and flour. Set aside.
In a large frying pan, heat oil to 375.
Dip chicken pieces in egg mixture, followed by the flour mixture.
Put chicken in heated oil and cook for about 4 minutes, or until golden and crispy.
Transfer chicken to a cooling rack or plate covered with paper towel and continue process until all chicken is coated and fried.
Once chicken is cooked, drain oil.
Add 1 tbsp. oil, ginger root, and garlic. Cook over medium heat for about 15 seconds.
Add in the crushed red pepper and green onions, cooking for about 20 seconds longer.
Add rice wine and orange sauce, bringing to a boil.
Add the cornstarch mixture to the pan and cook a bit longer, until it thickens.
Turn off heat and add chicken to pan. Toss to coat thoroughly.