Marinate the chicken: In a medium bowl, add the chicken, egg white, 1 Tbsp soy sauce, 1 Tbsp cornstarch, salt, and pepper. Mix until all ingredients are evenly distributed. Cover and marinate in the refrigerator for 15-30 mins.
Meanwhile, make the sauce. To a medium glass measuring cup (or bowl), add the orange zest, orange juice, 1 Tbsp cornstarch, 1 Tbsp soy sauce, rice vinegar, chicken stock, 1 Tbsp sesame oil, and sugar. Mix until all ingredients are evenly distributed.
To a large bowl, add 1/3 Cup cornstarch and 1/3 Cup flour and mix. Add the chicken (with the marinade) and toss with your hands or tongs until each piece is evenly coated.
Line a sheet pan with paper towels. To a large heavy bottom skillet, add the peanut oil and heat until it reaches 350F on an instant read thermometer. Add the chicken in one layer (work in batches if needed) and fry until golden brown on both sides, flipping halfway through. Transfer to the prepared sheet pan to drain excess oil.
In a large wok or skillet, add 1 tsp sesame oil along with the finely chopped garlic and ginger. Sauté briefly until fragrant.
Pour in the prepared orange sauce mixture and cook, stirring frequently, until the sauce thickens and becomes glossy.
Add the fried chicken back into the wok and toss well to coat it evenly in the thickened orange sauce.
Serve the orange chicken warm over steamed jasmine rice, with a side of steamed broccoli. Garnish with sesame seeds and crushed red pepper flakes if desired.
Cook it hands-free.
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