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Trim off fat from chicken. Slice into ¼ inch pieces. Season with salt, white pepper, and garlic powder. Set aside and marinade for at least 30 minutes.
In a large bowl, combine cornstarch, flour, baking powder, and water. Whisk together until smooth and thick consistency.
Add marinated chicken to the batter. Mix well until chicken is evenly coated.
In a bowl, mix together, orange juice, orange concentrate, sugar, and soy sauce.
In a large wok, heat oil to 350°F. Fry battered chicken for 3-4 minutes or until the batter is firm and is a pale beige color. Remove from oil and strain. Let it cool. (You can store this in the fridge for up to one week or freeze for up to 1 month)
When ready to cook, fry par fried chicken for another 2-3 minutes at 400°F or until batter turns golden and crispy.
In a pan heat as much sauce mixture as you need. (I usually do half at a time) Once sauce is boiling, add cornstarch slurry to thicken.
Add double fried chicken pieces, toss well and until everything is evenly coated. Serve hot and enjoy!