In a large bowl whisk together the cornstarch, baking powder, sesame oil, egg white, salt, pepper, garlic powder and onion powder until well combined.

Pour in half the water while whisking the mixture, add a little more at a time until you have a batter that is about the same consistency as pancake batter, thick enough to coat the back of a spoon but still liquid.

Toss the chicken pieces into the batter and stir to coat. Set aside.

In a medium bowl whisk together the soy sauce, orange juice, sesame oil, garlic paste, ginger paste, white vinegar and brown sugar. Set aside while you fry the chicken.

Heat the frying oil in a large dutch oven or cast iron skillet on medium high heat to 350 F. Carefully fry the chicken in batches for about 3-4 minutes until they are crispy but not yet golden and still very pale. Repeat with all the chicken, then bring the oil back up to temperature if it dropped at all.

Fry the chicken pieces again in batches so as to not crowd the pan, another 3-4 minutes until golden brown and extra crispy. Remove the chicken to a wire rack set into a sheet tray while you finish the sauce.

Heat a large wok or saute pan over medium high heat and add in the sauce mixture. Bring to a boil then stir in the cornstarch and water slurry mixture. Reduce heat to medium and simmer the sauce until thickened and reduced slightly, about 4-5 minutes. Remove from heat and toss all the fried chicken with the thickened sauce. Garnish with sesame seeds and chopped cilantro and serve immediately.