Step 1 – Prep the chicken

Cut the chicken into small bite-size pieces. In one shallow bowl, whisk the eggs. In another, combine the cornstarch, flour, and salt.

Dip the chicken first in the egg, then in the flour mixture. For an extra-crunchy coating, repeat the dip once more. The pieces should look evenly coated — almost powdery.

Step 2 – Heat the oil

Pour about 2–3 inches (5–7 cm) of oil into a heavy-bottomed pot or deep pan. Heat to 350°F (175°C). The oil should shimmer but not smoke.

Step 3 – Fry the chicken

Working in small batches, fry the chicken for 3–4 minutes, turning occasionally until golden. Don’t overcrowd the pan or the temperature will drop.
Transfer to a paper towel–lined plate and let rest while you make the sauce.

Step 4 – Make the orange sauce

In a saucepan, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and chili flakes. Bring to a simmer over medium heat and cook for about 3 minutes.
Whisk the cornstarch and water together, then stir it into the sauce. Continue cooking until it thickens, about 5 minutes. Remove from heat and stir in orange zest.

Step 5 – Bring it all together

You’ve got two options:

• Toss it: Coat the chicken fully in the sauce so each piece glistens.

• Serve it separate: Drizzle some sauce over the top and keep the rest on the side for dipping or spooning over rice.

Finish with chopped green onions, extra zest, and a few cilantro leaves if you like.