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In a bowl, combine together all the ingredients for the batter. Whisk until you have a smooth and thin, paint-like batter consistency (If the batter is still be a bit thick, you can add more water a tablespoon at a time to reach the desired consistency).
Add in the chicken, and gently mix together until all the pieces are well coated in the batter.
Heat your oil to about 330-340 F. Once hot, deep fry the battered chicken pieces for about 5-7 minutes, or until fully cooked-through and the outside is golden. Set aside to cool and rest on a wire rack for at least 15 minutes.
Double fry (optional, but highly recommended): Turn the heat to high (oil should be around 375 F), and fry the chicken for around 30-60 seconds, watching the chicken carefully to avoid burning. Once the chicken is golden brown in color, set aside to cool on a wire rack.
Mix together all the ingredients for the orange sauce. Pour the sauce into a large pan or wok and bring to a simmer over medium-heat for about one minute to dissolve the sugars.
Stirring constantly, pour in the cornstarch slurry and continue to simmer until the sauce has thickened, about 30-60 seconds.
Once thickened, add in the fried chicken pieces. Toss quickly to fully coat each chicken with the orange sauce.
Top with green onions and sesame seeds. Serve immediately, enjoy!