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Place chicken in a bowl and season it with salt and pepper. Set aside.
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In another bowl, mix cornstarch, garlic powder, and paprika. Mix well.
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Dredge chicken to the cornstarch mixture, then transfer into a colander and dip into the iced water, then dredge it again into the cornstarch mixture. Set aside.
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Heat oil into a medium sized pan, over medium heat. Fry chicken until golden brown. Set aside.
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In a separate bowl, combine soy sauce, orange zest, orange juice, and brown sugar. Set aside.
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In a wok, sauté onion, ginger, and chili flakes.
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Add rice wine and orange mixture, let it simmer for 30 seconds.
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Toss fried chicken to the orange sauce, then topped it over a bowl of cooked rice, then sprinkle green onions on top.
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Serve.