Cut the chicken breasts into bite-sized cubes and pat dry with a paper towel.

In a mixing bowl, combine the chicken, soy sauce, egg, salt, white pepper, and black pepper. Toss well to evenly coat the chicken.

Add the flour and cornstarch mixture to the bowl and mix until the chicken pieces are fully coated.Heat oil in a deep pan or fryer to 180°C (350°F).

Fry the chicken in batches for 3-4 minutes, until lightly golden and cooked through.

Remove the chicken from the oil and let it rest for 1-2 minutes.

Increase the oil temperature slightly and double fry the chicken for another 2-3 minutes until it is crispy and deep golden brown.

In a small bowl, whisk together orange juice, soy sauce, rice vinegar, brown sugar, and orange zest. Set aside.

Heat 1 tablespoon oil in a deep pan over medium heat.

Add the chopped ginger and garlic, and sauté for 30 seconds until fragrant.

Pour in the prepared orange sauce mixture and cook for 1-2 minutes on low heat.

Stir in the cornstarch slurry, continuously mixing until the sauce thickens and becomes glossy.

Add the fried chicken to the pan and toss to coat each piece evenly in the sauce.

Garnish with sesame seeds and chopped spring onions.

Serve immediately with steamed rice or stir-fried noodles.