In a large bowl whisk together the Marinade ingredients (egg, soy sauce, sesame oil)
Add the chicken pieces to the bowl and stir thoroughly to coat then cover the bowl and refrigerate while you prepare the rice.
RICE:
Stir together the rice, water, and salt in a medium-size saucepan and bring to a boil over medium-high heat.
Cover the pan then reduce heat to low and simmer, without removing the lid, for 10 minutes.
Turn off the heat and let the rice sit on the stovetop for 15 minutes, keeping the lid on the entire time.
DRY COATING
Mix together the Dry Coating ingredients (flour, cornstarch, baking powder) in a large shallow bowl.
ORANGE SAUCE:
In a separate bowl stir together the Orange Sauce ingredients (orange zest, orange juice, honey, water, soy sauce, vinegar, ginger, garlic, crushed red pepper, cornstarch) then set aside.
STIR-FRY:
Remove the chicken from the fridge then shake off any excess marinade from the chicken pieces and dredge the chicken in the Dry Coating mixture.
Heat the 1/4-cup of oil in a large wok over medium-high heat until the oil is very hot.
When the oil is hot add HALF the chicken to the pan and cook, without moving the chicken, until well browned on one side, about 3 minutes.
Flip the chicken over and brown the other side, about 3 more minutes then transfer the cooked chicken to a plate and set aside.
Cook the remaining chicken the same way, adding more oil if needed, then transfer all the cooked chicken to the plate and set aside.
Keep the empty wok over medium-high heat then add the Orange Sauce to the pan and bring to a boil.
Reduce the heat to medium-low then add the chicken to the sauce and stir to coat, simmer for about 1 minute or until the sauce is thickened.
Fluff the rice with a fork then serve with the chicken and sauce.
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