First of all cut the chicken into small bite size pieces.
In a mixing bowl, mix the chicken pieces with the ingredients from the marinate list. Mix well and set aside.
To prepare the orange sauce, mix all the sauce ingredients in a small bowl and set aside.
Beat one egg in a large mixing bowl, add one cup of corn flour and 2 to 3 tablespoon of water. Whisk well to make a thick batter.
Pour the marinated chicken pieces in. Coat the chicken pieces with the batter evenly.
Heat the oil into 350° F, you can test with wooden chopstick or spoon. When the oil bubbles steadily come out near the chop stick, its ready to fry.
Fry the chicken pieces until crispy golden brown. Remove from oil and transfer to cooling rack or paper towel.
In a large wok/pan, heat 1 tablespoon of oil into medium heat, add the chopped ginger and garlic. Stir for few seconds and add the crushed chilli and continue stir 10-15 seconds.
Pour the orange sauce in, stir continuously until the sauce reduce to half and become thick. Add the chicken pieces in and coat the chicken pieces well. Add one teaspoon of orange zest.
Toss well to combine all ingredients evenly until the sauce become glossy. Transfer to serving pate and garnish with chopped spring onions, toasted sesame seeds and orange wedges.
Serve immediately! Enjoy!