In a medium-sized bowl add the orange zest, orange juice, water, Shaoxing wine, rice vinegar, sugar, soy sauce, oyster sauce, and optional chili flakes and mix to combine. Set it to the side.

Cut the chicken into roughly 1-inch cubes. Place them in a large bowl.

In the bowl with the chicken add in the Shaoxing wine, sesame oil, water, and eggs and mix until thoroughly combined.

Next, mix in the corn starch, flour, salt, and white pepper until combined. It should be a wet batter like tempura.

Add about 1 cup or so of cooking oil to a large wok or non-stick skillet and heat over medium heat until it reaches 350°.

Place in individual battered chicken pieces at a time until the pan is full without getting the chicken to close to one another to avoid clumping.

Cook the chicken for 1 minute before using a slotted spoon to move the chicken pieces around and cooking for a further 2 to 3 minutes or until lightly browned and cooked throughout.

Repeat the process by cooking the chicken in batches and draining on a plate with paper towels.

Once the chicken is done, drain all but about 1 tablespoon of the cooking oil and over low to medium heat add in the garlic and ginger and stir-fry for 30 to 45 seconds or just until fragrant.

Pour in the orange sauce and turn the heat to medium.

Once the sauce begins to gently bubble add the slurry 1 to 2 teaspoons at a time until it becomes silky and thick.

Place in the cooked fried chicken and toss until coated.

Serve the orange chicken with an optional garnish of sesame seeds.