For the chicken:

• 2 boneless, skinless chicken breasts (butterflied and pounded to 1/2-inch thickness)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon Shaoxing wine or dry sherry
• 1 teaspoon garlic powder
• 1/2 teaspoon white pepper
• 1/2 teaspoon five-spice powder
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup potato starch (or cornstarch)
• vegetable oil for frying

For the orange honey miso glaze:

• 1/4 cup orange juice (freshly squeezed)
• 1 tablespoon white miso paste
• 1 1/2 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon grated ginger
• 1/2 teaspoon cornstarch mixed with 1 teaspoon water (optional, for thickening)