Prepare the Chicken:

1. In a large bowl, combine the chicken thigh cubes with chicken powder, minced ginger, white pepper, cooking wine, sesame oil, salt, and cornstarch. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes.

Make the Batter

1. In another bowl, mix the self-raising flour and cornflour. Gradually add water and whisk until the batter is smooth and free of lumps.

Fry the Chicken

1. Heat the vegetable or canola oil in a large pot or wok to 180°C (350°F).
2. Add the chicken to the batter and mix to combine
3. Carefully drop the battered chicken pieces into the hot oil one by one. Fry in batches to avoid overcrowding the pot. Fry until the chicken is golden brown and crispy, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels.

Prepare the Orange Sauce

1. In a jug combine fresh orange juice, soy sauce, sweet chili sauce, sugar, rice vinegar, chili flakes, minced garlic, minced ginger, and potato starch.
2. Add to your wok and bring to a boil over medium heat.
3. Stir continuously until the sauce thickens.

Combine and Serve

1. Add the fried chicken to the saucepan with the orange sauce. Toss to coat the chicken evenly with the sauce.
2. Serve immediately with steamed rice and garnish with sesame seeds or green onions if desired.