Prepare the Chicken: Cut thighs into bite-sized pieces (remove excess fat). Place chicken into a mixing bowl, add the beaten egg, sugar, salt, and white pepper. Mix and coat chicken well. Sprinkle corn starch a little at a time while mixing into the chicken. Set aside.

In a large wok add oil and heat on high to a temperature 375℉ . Cook chicken until golden in batches as to not overcrowd the pan. Allow to drain on paper towel or cooling rack set over a sheet pan. Until all batches are fried crisp.

Pour hot oil into a heat-proof container (to cool, and discard of or recycle) leaving approximately 1/4 cup of oil. (remove as much sediment as possible). Working quickly over high heat add the garlic, ginger, chilis, and orange zest till fragrant and slightly colored (about 2 minutes). Add the rest of the sauce ingredients (It's best to have the sauce pre-mixed and ready to go).

Allow sauce to come to a boil, add corn starch slurry cook until no longer cloudy and slightly thickened. Return chicken to the wok. Mix well, reduce heat and cook until heated through. Garnish with green onions, and fresh chilis, serve hot over plain Jasmine rice.