Cut chicken into 1" cubes and set aside.

Mix flour and corn starch on a plate.

Beat egg in a bowl.

Drop chicken cubes into bowl with egg. Coat chicken pieces completely, then place on plate with flour/corn starch mixture. (Let some egg drain off of the chicken before placing on plate).

Coat each chicken piece with flour/corn starch mixture completely.

Deep fry the chicken at 350℉ until fully cooked and set aside.

In a bowl, mix together sugar, vinegar, water and soy sauce. Stir until sugar is dissolved.

In a skillet, heat vegetable oil over medium heat.

Once oil is hot, add ginger, garlic and green onions. Stir fry until garlic is slightly brown.

Add chilli flakes and continue to stir fry.

Add chicken and soy sauce mixture to skillet and mix together.

Mix together water and corn starch in a separate bowl, then add to the skillet.

Turn off heat. Add orange zest and sesame oil to skillet and stir together.

Continue to stir until sauce thickens. Serve (good over steamed white rice).