In a bowl, combine together all the ingredients for the batter. Whisk until you have a smooth and thin, paint-like batter consistency (add more water if too thick). Mix in the chicken until all the pieces are well coated.
Deep fry the coated chicken pieces for about 5-7 minutes, or until fully cooked through and golden.
Double fry (optional, but highly recommended): Turn the heat to high, and fry the chicken for a second time for around 30-60 seconds until golden brown and crispy. Set aside to cool on a wire rack.
Mix together all the ingredients for the orange sauce. Pour the sauce into a large pan or wok and bring to a boil for about 2 minutes. Stir in the cornstarch slurry and continue to simmer until the sauce has thickened.
Once thickened, toss in the fried chicken pieces until they’re fully coated in the orange sauce.
Serve immediately. Top with green onions and sesame seeds. Enjoy!
