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Cut chicken thighs into bite size pieces.
Add 1 scrambled egg and 1 tablespoon of cornstarch to the chicken.
Heat enough oil in a pan over medium heat to shallow fry.
Add the chicken mixture to the pan and cook for 2 to 3 minutes per side until crispy. Do not overcrowd the pan; cook in batches if necessary.
While the chicken is cooking, prepare the sauce: whisk together ¼ cup soy sauce, ¼ cup granulated sugar, 3 cloves grated garlic (or 2 tbsp garlic powder), ½ cup orange juice, 2 tablespoons rice vinegar, and ½ tablespoon shredded ginger. Set aside.
Once the chicken is cooked and crispy, remove it from the pan.
Add the sauce mixture to the pan and bring to a simmer.
Prepare a slurry by mixing 2 tablespoons of water with 1 tablespoon of cornstarch.
Add the slurry to the simmering sauce and cook for about 2 minutes, or until thickened.
Add the cooked chicken back into the sauce and stir to combine.
Serve the orange chicken over rice.