1. Take 1 lb of boneless chicken. Add 3/4 tsp of salt and 3/4 tsp of black pepper. 

2. Add 2 Tbsp of freshly squeezed orange juice and mix well. Marinate the chicken for at least 30 minutes.

3. In a bowl, take 3/4 cup of potato starch, add two eggs, 1/4 cup of water, and mix well. 

4. Add the chicken pieces to the potato starch mixture and mix it well.

5. Heat the oil in a pan and add the chicken pieces. Fry till it is light golden brown. 

6. Drain the chicken pieces on a paper towel until the orange sauce is ready.

7. To make orange sauce, take 1 1/2 Tbsp of oil in a pan, add 1 Tbsp of shredded ginger, 3/4 tsp of garlic powder, 2 Tbsp of orange zest, and 1 1/2 tsp red chili flakes.

8. Add 1 cup of freshly squeezed orange juice to the pan, and mix well with the spices.

9. Add 2 Tbsp of brown sugar, 1 Tbsp of honey to the sauce, and mix well. Boil for 3 minutes.

10. Turn the stove off and add 1 Tbsp of rice wine vinegar. It is important to add the vinegar at last. Vinegar added on high heat along with citrus, the sauce tends to curdle.

11. Take 1/2 tsp of cornstarch in a bowl with 4 Tbsp of water and add to the sauce. 

12. Add the fried chicken pieces to the sauce and mix well. 

13. Now add 3 Tbsp of soy sauce to the chicken and toss to coat the chicken with the sauce.

14. Garnish the chicken with 3 Tbsp of scallions or green onions.

15. Serve hot with white rice.