Prepare the coating: In a large bowl, whisk together the cornflour, plain flour, salt, and white pepper. In a separate bowl, beat the eggs until they're a uniform, pale yellow colour. Toss the chicken pieces into the flour mixture, ensuring each piece is thoroughly coated. Shake off any excess – you want a light, even dusting.

First fry for tenderness: Heat the oil in a deep, heavy-bottomed pan to 175°C. The oil should shimmer and a small piece of bread dropped in should sizzle immediately. Working in batches, fry the chicken for 4-5 minutes. The pieces will be a very pale golden colour and will feel tender when pressed. Drain on kitchen paper.

Second fry for crunch: Increase the oil temperature to 190°C. Return the chicken pieces to the oil in batches and fry for another 2-3 minutes. You'll hear a satisfying crackle as they hit the hot oil. The coating will turn a deep, rich golden brown and feel rigid to the touch. Drain again.

Make the orange sauce: While the chicken rests, combine the orange juice, caster sugar, rice vinegar, and soy sauce in a wok or large frying pan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely. The liquid will be clear and fragrant with citrus.

Add aromatics and thicken: Stir in the minced garlic and grated ginger. Let the sauce bubble for 2 minutes – you'll smell the garlic and ginger becoming fragrant. Give the cornflour slurry a final stir, then pour it into the simmering sauce while whisking constantly. Watch as the sauce transforms from a thin liquid to a glossy, translucent glaze that coats the back of a spoon.

Finish with sesame oil: Remove the pan from the heat and stir in the sesame oil. The sauce will have a beautiful amber colour and a sticky, syrupy texture. Taste it – it should be sweet, tangy, and savoury all at once.

Toss and serve: Add the crispy chicken pieces to the warm sauce and toss gently with a spatula until every piece is evenly coated. The sauce should cling to each piece without making it soggy. Transfer to a serving plate and scatter with spring onion rings and a dusting of fresh orange zest.