A sweet Chinese classic, with touch of heat.
Add the orange juice, garlic, hinger, honey, toasted sesame oil, and soy sauce to a medium sized sauce pot and place over high heat. Cook until reduced by half.
Add the vinegar, orange zest and red pepper flake (optional). Stir to combine.
In a large mixing bowl combine the flour, corn starch, baking powder, and white pepper.
Add the egg, seltzer, soy sauce, vegetable oil, and orange zest. Stir to combine. It should be the consistency of a thin pancake batter. If it is too thick add a little more seltzer.
Toss the chicken in the batter. and let it sit in the fridge of fifteen minutes.
Add enough oil to come about 1/2 way up to a Dutch oven or a heavy pot and place over medium low heat until it comes to 350°F. Allow the excess batter to drip off of the chicken before adding it to the oil. Working in small batches, add the chicken to the oil and fry until golden brown. Make sure the oil doesn't get too hot or the outside of the chicken will burn before it cooks in the center.
Add the sauce to skillet and bring to a simmer. Add the chicken to the sauce and toss to coat. Garnish with scallions or parsley and sesame seeds. Serve immediately.