In a medium saucepan, add the orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, and red pepper flakes. Stir everything together and bring to a gentle simmer over medium heat. Cook for about three minutes; the mixture should start to bubble and thicken slightly. Keep an eye on it to prevent burning.
In a small bowl, whisk together 1 tablespoon of cornstarch with 1 tablespoon of water until smooth. Add this mixture to the simmering sauce, whisking constantly. You'll notice the sauce thickening as it cooks. Continue to simmer for another three minutes, then remove from heat and stir in orange zest. Set the sauce aside.
In a shallow dish, whisk together flour and cornstarch until well combined. In another shallow dish, whisk the eggs. This will create a dredging station for your chicken.
Take the cut chicken pieces and dip them first into the egg mixture, allowing any excess to drip off. Then, dredge them through the flour-cornstarch mix, ensuring that each piece is coated well. Place the breaded chicken on a plate and repeat with the remaining pieces.
In a heavy-bottomed pot, add about two inches of oil and heat until it reaches 350℉. To test the oil, drop a small piece of bread in; if it sizzles, it’s ready. Working in batches, carefully add a few pieces of coated chicken at a time, making sure not to overcrowd the pot. Fry for about two to three minutes, turning the chicken often, until it's golden brown and crispy.
Once cooked, transfer the fried chicken to a plate or bowl lined with paper towels to absorb excess oil. Repeat the frying process until all pieces are cooked.
When all the chicken is cooked, transfer it to a large mixing bowl. Pour the prepared orange sauce over the chicken and gently toss until each piece is fully coated in the glaze. The vibrant color and aroma will make your mouth water!
To serve, garnish the Orange Chicken with sesame seeds and green onions. This adds a beautiful touch of color and crunch. Serve hot over rice or your favorite grain for a complete meal.
