In one bowl 1/2 cup cornstarch, flour, salt, and pepper. Coat chicken pieces in egg, then toss in cornstarch mixture, making sure to tap off any excess. In a large, deep skillet over medium-high heat, heat 1/4” oil. Once oil is shimmering, fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on paper towels.

In a small saucepan over medium heat, heat 1 tablespoon canola oil. Add garlic, ginger, and chili flakes, orange zest and cook until fragrant, about 2 minutes. Whisk in orange juice, soy sauce, apple cider vinegar, chili sauce, and brown sugar. Bring to a simmer.

Meanwhile, in a small bowl, make cornstarch slurry: Mix remaining tablespoon cornstarch with 2 tablespoons water. Slowly whisk slurry into sauce to thicken, and bring back to a simmer. Once sauce starts to look syrupy, about 5 minutes, remove from heat.

Toss chicken with sauce and green onions.

Serve over white rice with Sesame Seeds.

Note - If you like you can also serve with Broccoli or Snow Peas. Simply trim and then boil in water for 5 mins. Once the Broccoli or Snow Peas turn a "bright green" remove from water and add to the saucepan with the chicken and sauce.