Make the Orange Sauce:

1. In a medium bowl, whisk together all of the ingredients for the sauce: orange juice, orange zest, soy sauce, rice wine vinegar, brown sugar, sesame oil, cornstarch, and sliced green onions. Whisking ensures that all the ingredients are fully incorporated and prevents lumps from forming, especially from the cornstarch.
2. Cover the bowl with plastic wrap or a lid and set it aside at room temperature until it’s ready to be used in the final stir-fry step. Preparing the sauce ahead of time allows the flavors to meld together and deepen, resulting in a more complex and flavorful sauce.

Prep and Bread the Chicken:

1. Prepare the dredge by adding the cornstarch and all-purpose flour together in a shallow dish, such as a pie dish or a wide, shallow bowl. Whisk in the salt and white pepper to ensure that they are evenly distributed throughout the dredge, seasoning the chicken coating. Using a shallow dish makes it easier to coat the chicken pieces evenly.
2. In a medium bowl, whisk together the eggs with 2 tablespoons of canola or vegetable oil. Whisk vigorously until the egg is no longer stringy and the mixture starts to emulsify, becoming slightly thickened and frothy. Emulsifying the eggs helps the breading to adhere to the chicken more effectively, creating a crispier coating.
3. Start heating the oil for frying to 375 degrees Fahrenheit in a heavy-bottomed skillet, wok, or deep sauté pan. Attach a thermometer to the side of the pan to best manage the heat and ensure accurate temperature control. Maintaining the correct oil temperature is absolutely crucial for achieving perfectly crispy chicken. If the oil is too cool, the chicken will absorb too much oil and become greasy. If the oil is too hot, the chicken will burn before it’s cooked through.
4. While the oil is heating, work in batches, placing the diced chicken pieces into the egg wash. Coat the chicken thoroughly, ensuring that each piece is fully submerged and coated. Then, toss the egg-washed chicken pieces into the dredging flour mixture. Coat the chicken pieces well on all sides, making sure no chicken shows through the breading. Gently press the flour onto the chicken to ensure it adheres. Working in batches prevents the chicken from clumping together and ensures that each piece is evenly coated with the breading.

Fry the Chicken:

1. Before frying, dust off any excess flour from the chicken pieces. This will prevent the oil from becoming too cloudy and will help the chicken to brown more evenly.
2. Carefully add the breaded chicken pieces to the hot oil in batches, ensuring that you don’t overcrowd the pan. Fry the chicken for about 3 minutes, or until it’s golden brown and crispy. Don’t overcrowd the pan, as this will lower the oil temperature and prevent the chicken from browning properly. It will also result in greasy chicken.
3. Be sure to adjust the heat as it will drop once the chicken is added to the oil. Maintain the temperature as close to 375°F as possible for optimal results.
4. Once the chicken is cooked through and crispy, remove it from the oil using a slotted spoon or a wire skimmer and place it on a wire rack lined with paper towels to drain off any excess oil. Using a wire rack allows air to circulate around the chicken, helping it to stay crispy.

Stir-Fry in Wok:

1. In a clean wok, add 2 tablespoons of canola or vegetable oil and heat over medium-high heat.
2. Add the dried whole red chili peppers and red pepper flakes to the hot oil. Heat through for about 15 seconds, stirring constantly. Be careful not to burn the spices. This step releases the aroma and heat from the chili peppers and red pepper flakes, infusing the oil with their flavor.
3. Add the minced garlic (and grated ginger, if using) and 1 tablespoon of sesame oil to the wok. Cook for another 15 seconds as you stir, being careful not to burn the garlic. Garlic burns easily, so it’s important to stir it quickly and not overcook it.
4. Pour the prepared orange sauce into the wok. The sauce will begin to bubble on the edges and thicken quickly, about 2 minutes. Stir the sauce constantly to prevent it from sticking to the wok. The cornstarch in the sauce will help it to thicken as it heats.
5. Add the crispy fried chicken pieces to the wok and toss them multiple times to coat them thoroughly with the orange sauce. Continue to toss the chicken for about 1 minute, allowing it to warm through and absorb the flavors of the sauce. Ensure that all the chicken pieces are evenly coated in the glistening orange sauce.
6. Serve the Hot Orange Chicken immediately over a bed of freshly cooked rice. Garnish with sliced green onions for added flavor and visual appeal.