Preparation Steps

• In a shallow dish, combine flour, cornstarch, salt, and pepper. Dredge chicken pieces in the flour mixture, shaking off excess.
• Dip the floured chicken into the beaten eggs, then dredge again in the flour mixture.
• Heat vegetable oil in a large skillet or wok over medium-high heat. Fry chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove chicken and place on a paper towel-lined plate.
• In a small bowl, whisk together orange juice, soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger.
• In another small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry.
• Pour the orange sauce mixture into the skillet. Bring to a simmer and cook for 2-3 minutes, stirring occasionally.
• Whisk the cornstarch slurry into the sauce and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
• Return the fried chicken to the skillet and toss to coat evenly with the orange sauce.
• Serve immediately over rice, garnished with sesame seeds and green onions if desired.