Start by seasoning the bite-sized chicken chunks with salt. In separate bowls, place the beaten eggs, flour, and cornstarch. Dip each piece of chicken into the egg, then coat it in the flour mixture. Ensure each piece is well-covered.

Heat the vegetable oil in a large pan over medium-high heat. Once hot, carefully place the breaded chicken pieces in the oil. Fry them in batches to avoid overcrowding the pan. Cook for about 5-7 minutes, turning occasionally until golden brown and cooked through. Once done, remove from the oil and place them on a paper towel-lined plate to absorb excess oil.

In a medium bowl, whisk together the cornstarch, ground ginger, crushed red pepper flakes, orange juice, grated ginger, rice vinegar, minced garlic, sugar, orange zest, soy sauce, and sesame oil until smooth. This will be the star of your show.

In a skillet over medium heat, pour the orange sauce mixture. Allow it to come to a gentle boil. Stir frequently until it thickens, usually around 2-3 minutes.

Once the sauce has thickened, add your fried chicken pieces to the skillet. Toss them carefully in the sauce until they are fully coated and glistening.

Transfer the chicken to a serving platter. For a final touch, garnish with additional orange zest and chopped green onions. Serve immediately, piping hot, alongside your preferred sides.