In a second bowl, add all the ingredients for the egg mix and whisk them together.

In a third bowl, add cornstarch and flour together and mix.

Dip chicken pieces first in the egg mixture, then dredge them in the flour mixture. If you have time, put in fridge and let it set for one hour but if you don’t have time to do this then you can skip this part.

Heat oil to 380 degrees in a frying pan.

Fry the chicken for 5 minutes or until golden. Do this in 3 batches so chicken can be as crispy as possible, bringing oil back to 380 degrees each time.

Transfer to a paper lined plate or a cooling rack, and repeat the process until all chicken pieces are cooked.

To create extra crispy chicken: after frying, place chicken pieces in an air fryer at 350 degrees for 10 minutes, shaking it every so often. Do this in 2 batches.

In a large pan or wok, on medium high heat, add oil and cook the ginger, garlic and crushed peppers for 30 seconds. Add the orange sauce and cook it for 5 minutes, stirring often until the sauce is nice and thick. Turn off heat and add fried chicken. Mix well to coat it evenly.

Serve with rice and garnish orange chicken with sprinkles of sesame seeds.