Cut the chicken into 1 ½ to 2-inch bite-sized pieces and place them in a large bowl.

In a separate bowl, lightly beat the egg, oil, salt, and pepper together. Pour the egg mixture over the chicken and toss to coat. Set aside.

In another bowl, combine the cornstarch and flour. Stir well, then toss the chicken pieces in the flour mixture until evenly coated.

Pour enough oil into a wok or heavy skillet to create a ½-inch deep layer. Heat the oil over high heat until it reaches 375°F (hot!).

Carefully add the chicken in small batches and fry for 3–4 minutes per batch, turning to ensure the chicken is golden and crispy. Avoid overcrowding the pan to ensure a crispy texture.

Use a slotted spoon to remove the chicken from the oil and drain on paper towels. Repeat until all the chicken is fried and crispy. Set aside.

Once the chicken is cooked, reduce the heat under the skillet. Leave about 2 tablespoons of oil in the pan and discard the rest.

Add the minced garlic and sauté for 1 minute, ensuring the garlic doesn’t burn.

Add the orange zest, orange juice, hoisin sauce, cayenne pepper (if using), and sugar to the skillet. Stir to combine, then bring to a boil.

Let the sauce boil for 3 minutes, stirring constantly. Once it thickens to your desired consistency, reduce the heat and simmer for a few more minutes. Taste and adjust seasoning with salt and pepper as needed.

Pour the glaze over the crispy chicken and toss to coat each piece well.

Serve the chicken on a bed of freshly cooked white rice. For extra flair, garnish with slivered almonds, crispy noodles, sesame seeds, and stir-fried veggies like broccoli, snow peas, and red peppers. Enjoy!