In a large saute pan set over medium-high heat, place the soy sauce, sake, orange zest, garlic, ginger, green onion, sesame oil, orange juice, mirin, sugar and red pepper flakes. Bring the pan to a boil and stir occasionally until the sugar is dissolved and the liquid has reduced to a thick syrup, about 20 minutes.

While the sauce is reducing, place the oil in a large 6-quart pot and bring to 375 degrees F. In a small bowl, season the cornstarch with the Asian Essence. Place the seasoned cornstarch in large, 1-gallon heavy-duty plastic bag and place the drumettes in the bag in batches. Shake the bag to coat the chicken, remove the chicken from the bag and place 8 to 10 pieces in the hot oil to fry. Fry in the oil stirring occasionally for 6 to 8 minutes. Remove from the oil, place in a clean large bowl. Continue this process until all the chicken has been fried.

When all the chicken is fried and the sauce is reduced, use a spatula to pour the sauce over the chicken. Toss the chicken in the bowl to evenly coat with the glaze. Once all the chicken is coated, sprinkle it with the chives. Serve immediately.