In a Mixing Bowl, combine the 2 lb muslos de pollo deshuesados y sin piel cortados en trozos de 1.5 pulgadas pieces with 1 tsp salsa de soja, ½ tsp aceite de sésamo, ½ tsp sal kosher, and ½ tsp sal kosher. Toss to coat evenly and let marinate for at least 10 minutes while you prepare the batter and sauce.

In a large Mixing Bowl, whisk together the ¾ cup maicena, ¼ cup harina de trigo, 1 tsp polvo de hornear, and ½ tsp sal kosher. Add the beaten 2 eggs batidos and 3 tbsp agua fría, then whisk until a smooth, thick batter forms. It should coat the back of a spoon. Add the marinated 2 lb muslos de pollo deshuesados y sin piel cortados en trozos de 1.5 pulgadas and toss until every piece is fully coated.

In a small Mixing Bowl, whisk together the ¾ cup jugo de naranja fresco de aproximadamente 3 naranjas grandes, ¾ cup jugo de naranja fresco de aproximadamente 3 naranjas grandes, 1 tsp salsa de soja, 3 tbsp azúcar granulada, 2 tbsp vinagre de arroz, 1 tbsp salsa hoisin, ½ tsp aceite de sésamo, and ½ tsp copos de pimienta roja (if using). Set aside. In a separate tiny Mixing Bowl, mix the ¾ cup maicena and 3 tbsp agua fría into a smooth slurry and set aside.

Pour the 4 cups aceite vegetal into a large Pot or Wok and heat over medium-high heat until it reaches 350°F. Set a Wire Rack over a Baking Sheet lined with paper towels nearby.

Working in 3–4 batches to avoid crowding, carefully lower the battered 2 lb muslos de pollo deshuesados y sin piel cortados en trozos de 1.5 pulgadas pieces into the hot oil using Tongs or a Slotted Spoon. Fry for 3–4 minutes, turning occasionally, until golden brown and cooked through. Transfer to the Wire Rack and repeat with remaining batches. Maintain oil temperature between batches.

In a Wok or large Skillet over medium heat, add 1 tbsp of the frying oil (or a fresh tablespoon of 4 cups aceite vegetal). Add the minced 4 dientes de ajo picados and grated 1 tbsp jengibre fresco finamente rallado and sauté for about 30–45 seconds until fragrant — don't let them brown.

Pour in the orange sauce mixture and bring to a simmer over medium heat, stirring occasionally. Cook for 2–3 minutes until the 3 tbsp azúcar granulada is fully dissolved and the sauce begins to reduce slightly.

Give the ¾ cup maicena slurry a quick stir, then pour it into the simmering sauce while stirring constantly. Cook for 1–2 more minutes until the sauce thickens to a glossy, syrupy consistency that coats a spoon. Remove from heat.

Add all the fried 2 lb muslos de pollo deshuesados y sin piel cortados en trozos de 1.5 pulgadas to the Wok with the orange sauce. Toss quickly and gently to coat every piece evenly. Serve immediately over steamed white rice, garnished with sliced 2 tallos de cebolletas cortadas finamente and 1 tsp semillas de sésamo.