Using a vegetable peeler, peel the rind off of the orange being careful not to get too much of white pith.
Cut the orange peels into about 2 inch strips.
Juice the orange and set juice aside.
Mix half of the garlic, half of the ginger, rice vinegar, brown sugar, soy sauce and 1/2 of the orange peel together in a bowl.
Cut chicken into about 2" pieces. Add chicken to the soy sauce mixture. Let stand. Can be refrigerated up to 2 days.
In a wok or heavy bottom skillet over medium high heat toast sesame seed in a dry pan. When sesame seeds are a nice light golden brown and fragrant, remove them and set aside.
Add oil to the same pan and saute the scallions, the rest of the ginger, garlic and orange peel for a few minutes until soft.
Drain chicken, reserving the marinade.
Add marinade, orange juice, and water to the scallions. Heat to boiling.
Combine the cornstarch and water stirring until smooth.
Add the cornstarch to the sauce mixture. It will look white at first but as it thickens and cooks through it will turn a lovely dark brown.
Once the sauce is thickened, Remove from wok and set aside.
Wipe the wok clean and add about 2 Tbsp more oil.
Dredge the chicken pieces in the remaining cornstarch and shake off excess.
Heat the oil in the wok to very hot. It should start to lightly smoke. Brown chicken pieces a few at a time on both sides until golden. Check the internal temperature of a few of the larger pieces. They should be in excess of 165°F, If they are not, place on cooking tray in a 350°F oven until done.
When all of the chicken has browned, discard any additional oil and wipe out the wok again.
Add sauce back to the wok to heat through. Add Sesame seeds and combine with sauce.
Once the sauce has reheated, add chicken pieces to coat.
Serve with jasmine rice. Garnish with sliced scallions and orange slices.