Prepare the sauce by mixing together the orange juice, orange zest, white and brown sugars, MSG (if using), vinegar, soy sauce, and sesame oil. Set this aside for later use.

In a separate bowl, prepare the batter for the chicken by combining the flour, cornstarch, baking powder, salt, and pepper. Add the egg and then slowly whisk in water until the batter reaches a thick but slightly runny consistency.

Toss the chicken in the batter until thoroughly coated and let it rest in the fridge.

Prepare the cornstarch slurry by mixing together the cornstarch and water.

Heat oil in a deep frying pan over medium-high heat. Once hot, add the battered chicken pieces and fry for about 5-6 minutes or until they're golden brown and crispy.

Note: The exact frying time will depend on the size of the chicken pieces. If necessary, fry the chicken in batches to avoid overcrowding the pan.

Once fried, remove the chicken pieces from the oil and place them on a wire rack to drain.

In a large wok or pan, heat a bit of oil over medium heat. Sauté the minced ginger, garlic, and dried chilies until aromatic.

Pour in the prepared orange sauce and bring it to a simmer. Stir in the cornstarch slurry and keep stirring until the sauce thickens.

Add the fried chicken pieces to the wok and toss them until they're completely coated in the sauce.

Serve your zesty orange chicken hot, garnished with sesame seeds and chopped spring onions. Enjoy!