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In a mixing bowl, add both the cornstarch and the plain flour and combine. Stir in the salt and pepper.
Crack the egg into the bowl and begin to whisk as you gradually pour in the water. Pour in enough water until you have a pancake batter consistency.
Add the chicken and coat in the batter. Leave covered in the fridge to rest for at least 30 minutes.
When ready to cook the chicken, heat up the oil in a large wok or pan until the temperature reaches 350F/180C. If you don’t have a thermometer, check that a bit of the batter sizzles immediately when it hits the oil. Cook the chicken in batches for 5-6 minutes until golden brown.
Remove the chicken and place on a plate with some paper towel to soak up any excess oil.
In a pan, heat up 1 tbsp oil over a medium-high heat. When visibly hot, add the garlic, ginger and chilli flakes. Fry for 30 seconds.
Add the sugar and stir to combine. Then, pour in the orange juice and simmer until the sugars have dissolved.
Add the soy sauce and vinegar and continue simmering for 1 minute.
Stir in the cornstarch and water slurry gradually until you have a syrup consistency. You may not need it all.
Add the chicken and coat in the sauce. Serve hot, topped with spring onion (scallions). Best with fried rice.