Into a sauce pan over medium heat add Water (1 cup), Rice Wine (1 tablespoon), Distilled White Vinegar (1/4 cup), Sesame Oil (1/2 teaspoon), Soy Sauce (3 tablespoon), zest of the Orange (1), Granulated Sugar (1 tablespoon) and Corn Flour (1 teaspoon). Whisk well and bring to a boil then reduce the heat and simmer for 20 minutes.
Cut Boneless, Skinless Chicken Thigh (1 pound) into 1-inch pieces.
Place the Egg (1) in one bowl, and in another bowl, mix All-Purpose Flour (1/4 cup), Corn Flour (1/2 cup), Salt (1/2 teaspoon) and Ground Black Pepper (1 pinch).
Coat the chicken chunks in the egg then in the flour mixture. Repeat this step again so you get a thick coating on the chicken.
Transfer the coated chicken chunks to a fryer or deep pot with Vegetable Oil (to taste) set to 350 degrees F (180 degrees C).
Deep fry for 8-10 minutes, or until golden and cooked through. Drain excess oil on a paper towel.
Coat the fried chicken chunks in the orange syrup.
To serve add White Rice (to taste) into a bowl and place orange chicken on top. Enjoy!