Place chicken in a zipper-lock bag.

Combine chicken broth, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne pepper in a saucepan and whisk until sugar is dissolved.

Measure out 3/4 cup of the mixture and pour it into the bag with the chicken, ensuring the chicken is coated with the marinade.

Refrigerate the chicken in the marinade for 30 to 60 minutes.

Bring the remaining mixture in the saucepan to a boil over high heat.

In a small bowl, stir together cornstarch and cold water.

Whisk the cornstarch mixture into the boiling sauce.

Simmer the sauce, stirring occasionally, until it thickens and becomes translucent, about 1 minute.

Remove from heat and stir in orange peel and dried red chilies.

Place egg whites in a pie plate and beat until frothy.

In a separate pie plate, whisk cornstarch, cayenne pepper, and baking soda.

Drain the chicken and pat it thoroughly dry with paper towels.

Place half of the chicken pieces in the egg whites to coat, then transfer to the cornstarch mixture and coat thoroughly.

Place the dredged chicken pieces on a wire rack set over a baking sheet.

Repeat the coating process with the remaining chicken.

Heat peanut oil in a Dutch oven to 350 degrees Fahrenheit.

Carefully place half of the chicken in the hot oil one piece at a time and fry until golden brown, about 5 minutes, turning each piece halfway through.

Transfer the fried chicken to a plate lined with paper towels.

Return the oil to 350 degrees and repeat the frying process with the remaining chicken.

Reheat the sauce over medium heat until it simmers, about 2 minutes.

Add the fried chicken to the sauce and gently toss until evenly coated and heated through.

Serve immediately.