Cut chicken into 1-inch pieces. I like to butterfly my chicken, the cut each half into strips, then smaller chunks so the pieces aren’t as thick.
Whisk together flour, cornstarch, salt, and pepper in a medium bowl and set aside.
Beat the eggs in a shallow dish and place next to the bowl with the flour mixture.
Pour the oil into a heavy skillet and heat over medium-high until it reaches approximately 350°F.
Stir the chicken pieces into the beaten eggs. Use a slotted spoon to remove them from the egg wash and place them on paper towels.
Then transfer the chicken pieces into the bowl with the flour mixture. Stir to coat well.
Transfer the coated chicken to the skillet. Cook the first side undisturbed for about 5 minutes, then using tongs, turn each piece over and cook the other side.
While the chicken is cooking, measure out 1 cup of orange juice. Remove 2 Tablespoons of orange juice to a small bowl and mix it with 1 Tablespoon cornstarch. Set this aside.
In a separate bowl, whisk together the remaining orange juice, sugar, vinegar, soy sauce, honey, ginger, garlic, and red chili flakes.
Once the chicken pieces have reached an internal temperature of 165°F, transfer from the skillet to a paper towel lined plate. Safely dispose of the oil in the pan.
Return the skillet to the stove and pour the orange juice mixture into it. Gradually stir in the orange juice/cornstarch mixture. Allow this to cook for about 5 to 10 minutes or until thickened. Make sure to stir often, bringing up any bits that may be stuck on the pan from cooking the chicken.
Once the sauce has reached the desired thickness, add the chicken back to the pan and stir to coat well.
Garnish with chopped green onions and toasted sesame seeds if desired. Serve with rice.