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Combine all the sauce ingredients in a bowl, whisk, and set aside.
Add the egg, salt, pepper, and one tablespoon of oil into a shallow bowl and whisk together.
In another shallow bowl, add ½ cup cornstarch and flour and stir to mix well.
Add enough oil to a large frying pan over medium-high heat to deep fry the chicken pieces. Heat the oil to 375 degrees.
Once the oil is hot, dip chicken pieces in the egg mixture first, then dredge in the flour mixture and add to the pan.
Do not overcrowd the chicken pieces in the pan; if needed, fry in batches.
Fry the chicken for 3 to 4 minutes or until golden and crispy outside. Once fried, transfer to a cooling rack.
Discard the oil from the pan, leaving only about one tablespoon of oil. Stir the prepared orange sauce and add it to the pan. Bring to a boil.
Turn off the heat, add cooked chicken to the sauce, and stir until well-coated.
Serve with rice, garnished with orange zest, sesame seeds, and green onions if desired.