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Season the chicken evenly with salt, pepper, and garlic powder. Set aside.
In a saucepan, combine the orange chicken sauce ingredients. Bring to a simmer over medium heat and cook for about 3 minutes until slightly thickened. Set aside.
Preheat oil to 350°F.
In a bowl, whisk together the batter ingredients until smooth and lump-free.
In a separate bowl, mix the seasoned flour until fully combined.
Coat the chicken using a 3-step process. Lightly dredge in plain flour and shake off the excess flour. Dip into the batter, letting excess drip off, then transfer to the seasoned flour. Press firmly to create a textured coating.
Fry the chicken at 350°F for 6–7 minutes, or until golden brown and the internal temperature reaches 165°F. Transfer to a rack to drain.
While still hot, place the chicken on a plate, spoon the sauce over, and smash to coat. Toss lightly so the sauce fully clings to the crispy coating.
Serve immediately with steamed white rice.