1-First, mix your sauce by combining 1 cup orange juice, 1/2 cup sugar, 2 tablespoons rice vinegar or white vinegar, 2 tablespoons soy sauce, 1/4 teaspoon ginger, 1/4 teaspoon garlic powder or 2 garlic cloves finely diced, and 1/2 teaspoon red chili flakes in a medium pot. Heat for 3 minutes, then whisk 1 tablespoon cornstarch with 2 tablespoons water to make a paste and add it in. Cook until thickened, about 5 minutes, and stir in orange zest from 1 orange.

2-For the chicken, cut 4 boneless skinless chicken breasts into bite-size pieces. In a shallow dish, mix 1/3 cup flour, 1/3 cup cornstarch, and salt. In another dish, whisk 3 eggs. Dip the chicken pieces in the egg mixture, then coat with the flour mixture. Heat 2-3 inches of oil in a heavy-bottomed pot to 350 degrees Fahrenheit and fry the chicken in batches for 2-3 minutes until golden brown. Drain on paper towels, toss with the sauce, and garnish with green onions and orange zest.

3-If frying feels like too much, you can bake the chicken at 400-425 degrees Fahrenheit after coating, and lightly spray with oil for a healthier option. Serve immediately over rice, and remember tips like using a thermometer to keep oil at the right temperature for the best results.