Mix the ingredients for the marinade in a mixing bowl. Stir until sugar fully dissolves.
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Add the chicken to the bowl, stir to coat. Cover & marinate for 30 minutes.
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Combine cornstarch & salt on a plate.
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Remove the marinated chicken & leave it to drain in a colander. Add ½ of the chicken to the cornstarch mixture. Stir to coat, then shake off any excess.
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Set the chicken onto a plate or wire rack, & repeat with the remaining chicken.
Over medium heat, warm the oil to 350° in a Dutch oven. Add half of the chicken in a single layer & cook until both sides brown, about 3-5 minutes.
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Heat oil in a heavy-bottomed pan or wok; add ginger & garlic, & cook for another couple of minutes.
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Stir in Shaoxing wine, orange juice, sesame oil, soy sauce, sugar, white vinegar, red chili flakes, & orange zest. Allow the mixture to simmer for 5 minutes.
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Reduce the heat & add the corn starch, then stir in the reserved chicken & toss to combine.