Slice Scallion (1) and separate the white and green part. Mince Garlic (1 clove) and set aside.
Cut the Chicken Thigh (1 pound) into strips, and then into 1-inch chunks.
In a bowl, add the chicken, Salt (1/2 teaspoon), Ground White Pepper (1 dash), Garlic Powder (1/8 teaspoon), white part of the Egg (1) and Rice Wine (1/8 cup). Mix the marinade with the chicken and refrigerate for 30 minutes.
Add the Corn Starch (1/4 cup) to the bowl of chicken, and mix until you cannot see anymore powder. Then, add in the Vegetable Oil (2 tablespoon) and mix well.
For the sauce, mix the Granulated Sugar (1/4 cup), Distilled White Vinegar (2 tablespoon), Sriracha (to taste) and Brown Sugar (1/2 cup). Finally, add Orange Juice (1 cup) in a bowl and stir.
Heat some oil in a wok or pan to 350 degrees F (180 degrees C). Fry the chicken for about 4 minutes. If you have a small pan, fry a few at a time so you don't crowd the pan.
Strain and let chicken rest for 1 minute before frying again for another minute or until golden brown. Take chicken out and drain.
In a bowl, mix Potato Starch (1 teaspoon) and Water (2 teaspoon) to make a cornstarch slurry, and set aside.
Turn fire to medium and add some Vegetable Oil (to taste) to the pan or wok. Add the minced garlic, the white of the green onion and cook until fragrant.
Add the orange sauce and the potato starch slurry.
Add the chicken and mix. Lastly, add Sesame Oil (1 teaspoon) and toss.
Garnish with the green onion. Serve with steamed rice.