Heat the oil by pouring about 4–5 inches of vegetable oil into a heavy pot and heat it to 375°F (190°C). Prepare your ingredients while waiting.

Mix the dry ingredients in a shallow bowl: all-purpose flour, cornstarch, paprika, black pepper, garlic salt, and onion powder. Whisk until evenly mixed.

Prepare the wet ingredients by whisking together milk, egg, and vegetable oil in a separate bowl.

Coat the chicken by cutting it into bite-sized pieces, dip in the milk mixture, then in the flour mixture, ensuring full coverage.

Fry the chicken in batches for 2–3 minutes or until golden brown. Drain on paper towels.

Make the sauce by heating sesame oil in a saucepan over medium heat and sautéing red chili paste, garlic paste, and ginger paste for 1–2 minutes.

Combine light soy sauce, orange zest, rice vinegar, and granulated sugar in the saucepan, cooking for 2-3 minutes until it bubbles.

Thicken the sauce by dissolving corn starch in orange juice, adding it to the saucepan, and simmering until thickened.

Toss the fried chicken in the thickened sauce until well-coated.

Garnish with sliced green onions and serve hot.