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To make the sauce, combine the 1 tablespoon cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar, and orange zest.
To coat the chicken, add the egg, salt, pepper and 1 tablespoon oil into a large bowl and whisk together.
In a separate bowl, add ½ cup cornstarch and flour and mix well.
In a large frying pan or a wok, heat oil to 375ºF.
Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
Fry the chicken for 3 to 4 minutes or until golden and crisp.
Transfer to a cooling rack and repeat with remaining chicken.
When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).
Add the ginger, garlic, and crushed red peppers, cooking for about 10 seconds.
Add the orange sauce and bring to boil.
Turn off the heat, add cooked chicken, and stir until well mixed.