Mix together egg with 2 tbsp cornstarch and mix in chicken; coat chicken thoroughly and allow to stand 10-15 minutes.
Mix together ingredients for the sauce in a small bowl and set aside.
Cut orange in half, then quarter, then half again; remove peel without splitting it if you can, then try to press it flat and with your knife cut away as much white pith as you can; set aside.
Heat about 4 cups of cooking oil (I prefer peanut oil) in wok to about 350F.
Put some cornstarch in a small bowl and take chicken pieces individually and dust them with cornstarch, and shake off excess, and immediately fry chicken pieces in hot oil for 1 1/2-2 minutes or until lightly browned and crispy, then remove and drain.
Drain oil from wok.
Add 1 1/2-2 tbsp oil to wok, add orange peel, red peppers and garlic, cook till it becomes aromatic and peppers start to darken.
Then add the sauce mixture to the wok, cooking until it becomes thickened and glaze-like.
Add the chicken pieces to the wok, and cook, stirring, until the chicken is well-coated, and warmed through, 30 seconds to 1 minute.
Serve with hot steamed rice.