Take 2 large chicken breast pieces or thighs and cut them into cubes.

Add all-purpose flour, cornstarch, salt, black pepper, one large egg, and water into a large mixing bowl, and whisk it properly to give it a good mix.

Toss the chicken into the bowl of flour mixture and coat the pieces properly.

Cover the bowl with plastic wrap and let it rest for about 30 minutes.

Place a pan on the stovetop on medium-high heat.

Heat cooking oil in a pan over medium-high heat for deep frying.

Fry the chicken pieces for about 3 to 4 minutes until they turn golden brown.

Heat 1 tablespoon of olive oil in a skillet or a pan over medium-high heat for a few minutes. Add minced garlic, minced ginger, and chili flakes. Sauté until fragrant.

Then, add fresh orange juice, soy sauce, white vinegar, and brown sugar. Bring it to a boil, and then let it simmer for another 2 to 3 minutes until the amount is slightly reduced.

Make a cornstarch slurry by mixing 2 tablespoons of water with 1 tablespoon of cornstarch, then pour it into the orange sauce mixture.

Add a tablespoon of orange zest to the mix.

Cook the sauce until it thickens.

Add the chicken cubes to the orange sauce.

Toss the chicken in the sauce for about 1 to 2 minutes.

Plate the garlic orange chicken and garnish with sesame seeds and spring onion.