Cut the chicken thighs into bite-sized pieces. In a large bowl, beat the egg. Add cornstarch, flour, salt, pepper, garlic powder and dried onion. Toss until combined, set aside.

Prepare the orange sauce. Zest one orange, then squeeze out the juice from both oranges. Combine with grated garlic, grated ginger, rice vinegar, brown sugar, cornstarch and soy sauce. Set aside.`

In a wok or skillet, heat oil over high. Place half of chicken in a single layer and sear, undisturbed for 1 minute. Then start stirring and fry the chicken for 8-10 minutes until cooked through and golden. Remove from wok, and repeat with the remaining chicken. Discard the oil and wipe out the wok with a paper towel.

To the same wok, add the prepared orange sauce. Bring to a boil and simmer for 2 minutes until the sauce bubbles and thickens. Stir in chicken.

Finish off with scallions and chili flakes. Serve immediately over rice. Enjoy!