Cut boneless, skinless chicken thigh into 1" pieces and marinate with garlic, ginger, light soy, Shaoxing wine, white pepper, sesame oil, and orange zest for 30 minutes
For your sauce: mix together light soy, orange juice, water or stock, brown sugar, and orange zest until sugar is dissolved.
Whisk together AP flour, cornstarch, baking powder, salt, and pepper. Drizzle in some of the extra chicken marinade and mix to create more craggily bits.
Dredge your chicken and pack the coating in well.
Fry at 350F for 4-5 minutes or until golden brown. Remove from oil and set aside.
OPTIONAL: Fry at 350F for another 1 min for extra crispiness.
Over high heat, sauté garlic, ginger, and crushed red pepper for 15 seconds until fragrant. Immediately add in your sauce, vinegar and mix, then add your cornstarch slurry to thicken.
Toss in your chicken and coat evenly for 30 seconds and serve immediately with rice. Enjoy!