In a medium pot, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat the mixture for 3 minutes.

In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to create a paste. Add this paste to the orange sauce and whisk together. Continue cooking for about 5 minutes until the sauce thickens. Once thickened, remove from heat and add orange zest.

Mix flour, cornstarch, and a pinch of salt in a shallow dish or pie plate.

Whisk eggs in another shallow dish.

Dip chicken pieces first in the egg mixture, then in the flour mixture. Place coated chicken on a plate.

Heat about 2-3 inches of oil in a heavy-bottomed pot over medium-high heat. Use a thermometer to monitor the temperature; it should reach 350 degrees Fahrenheit.

In batches, fry the coated chicken pieces for 2-3 minutes, turning often until they turn golden brown. Place the cooked chicken on a plate lined with paper towels. Repeat until all chicken is cooked.

Toss the fried chicken with the prepared orange sauce. You can set aside some sauce to serve with rice.

Serve the orange chicken with rice, drizzling some reserved sauce over it if desired.

Garnish the dish with sliced green onions and additional orange zest for extra flavor and visual appeal.