1-Prepare the orange sauce: Prepare the orange sauce by combining 1 cup orange juice, 1/2 cup sugar, 2 tablespoons rice vinegar or white vinegar, 2 tablespoons soy sauce, 1/4 teaspoon ginger, 1/4 teaspoon garlic powder or 2 finely diced garlic cloves, and 1/2 teaspoon red chili flakes in a medium pot. Heat the mixture for 3 minutes.

2-Cornstarch paste: In a small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons water to create a paste, then add it to the sauce in the pot. Cook for 5 minutes until the sauce thickens, then remove from heat and stir in the zest from 1 orange.

3-Flour mixture: In a shallow dish, mix 1/3 cup flour, 1/3 cup cornstarch, and a pinch of salt.

4-Egg mixture: In another shallow dish, use the 3 whisked eggs.

5-Coat chicken: Dip the bite-size pieces of 4 boneless skinless chicken breasts first into the egg mixture, then into the flour mixture.

6-Fry chicken: Heat oil to a depth of 2-3 inches in a heavy-bottomed pot to 350 degrees. Fry the coated chicken in batches for 2-3 minutes until golden brown, turning frequently, then drain on paper towels.

7-Toss and garnish: Toss the fried chicken with the prepared orange sauce. Garnish with green onions and additional orange zest, then serve immediately.