Chicken:

1. In a medium-sized mixing bowl, combine the chicken, salt, MSG, baking soda, Shaoxing wine, garlic, and ginger. Mix until thoroughly combined. Cover with plastic wrap and place in the refrigerator for at least 2 hours, or ideally overnight.

Sauce:

1. In a medium saucepot, coat the bottom with neutral oil. Add the chopped vegetables and set over medium heat. Season to taste with salt, then sauté, stirring occasionally, for 2-3 minutes or until softened and fragrant. Transfer the aromatics to a small bowl and set aside.
2. To the now empty pot, add the sugar, rice vinegar, soy sauce, fish sauce, water, MSG, and orange juice. Set over medium-high heat and stir until evenly combined. Bring to a boil, then reduce to a simmer and cook until the sugar is dissolved and the liquid has reduced slightly, about 5 minutes. 
3. While the sauce is reducing, whisk together the cornstarch and water in a small bowl until homogeneous.
4. Once reduced, decrease the heat to low, then add the orange zest as well as the previously sautéed aromatics. Bring back to a gentle simmer, then thicken with the cornstarch slurry, adding it one half at a time, until thickened and glossy.

Frying + Assembly:

1. In a large 7-quart heavy-bottomed pot or Dutch oven, add enough oil to fill halfway. Place over medium heat and bring to 350°F (177°C). In a large mixing bowl, whisk together the flour and cornstarch. In a separate large mixing bowl, whisk together the eggs with a splash of water.
2. Add the chicken to the dry dredge, in batches, and firmly press the dredge into the chicken, making sure each piece is thoroughly coated. Shake off any excess dredge and place the chicken in the egg mixture, tossing to coat completely. Shake off any excess egg wash, then add the chicken pieces back into the cornstarch mixture and toss to completely coat. Place on a baking sheet and repeat with the remaining chicken. 
3. Carefully add the chicken, in batches, to the hot oil and fry for 3-5 minutes or until the chicken is golden brown, crispy on the outside, and cooked to an internal temperature of 165°F (74°C). Drain on a wire rack set over a baking sheet. Repeat with the remaining batches of chicken.
4. Transfer the fried chicken to a large bowl, ladle in enough sauce to coat, then toss until thoroughly combined. Spoon into a large serving bowl, garnish with thinly sliced green onion, and serve with a side of medium-grain white rice. Serve and enjoy!