Chop the chicken into bite pieces. Toss in salt, sugar, white pepper. Crack two eggs in a bowl, dunk the chicken, then dredge in the flour + cornstarch mix until every piece looks powdery. Yes, your counter will look like it snowed. Worth it.
Heat oil in a wok or deep pan. Test by dropping in a pinch of flour — if it sizzles, go. Fry chicken in small batches, about 5–6 minutes each, golden crisp. Drain on a rack or paper towel. Your kitchen will smell amazing at this point.
Pour most of the oil out, leave a little film in the wok. Garlic and ginger in first, quick stir until fragrant. Add orange juice, soy, vinegar, brown sugar, chili flakes. Let it bubble like crazy. Whisk cornstarch with water, drizzle in, and stir until it thickens. Looks glossy? Perfect.
Toss the fried chicken back in. Stir quick, coat every piece. Don’t hang around too long or the crunch softens.
Dump everything on a platter, scatter green onions, maybe grate a little more zest on top if you’re showing off. Serve with rice, noodles, or just eat it straight out of the pan like I did the first time.