Make the Orange Sauce: In a medium bowl, whisk together the orange juice, orange zest, soy sauce, rice wine vinegar, brown sugar, sesame oil, and cornstarch until well combined and the cornstarch is dissolved. Set aside.

Prepare Breading Station:

• Dish 1 (Dredge): In a shallow dish (like a pie plate), combine the cornstarch, flour, salt, and white pepper. Whisk to distribute evenly.
• Dish 2 (Egg Wash): In a medium bowl, whisk together the eggs and 2 tablespoons of vegetable or canola oil until the mixture is smooth and emulsified (no longer stringy).

Heat Oil for Frying: Heat enough oil for frying in a heavy-bottomed skillet, wok, or deep sauté pan to 375°F (190°C). Use a deep-fry or candy thermometer to monitor the oil temperature.

Bread Chicken (in Batches): While the oil is heating, bread the chicken pieces. Working in batches, dip each chicken piece into the egg wash, making sure it’s fully coated. Then, dredge the chicken in the cornstarch-flour mixture, pressing gently to ensure it’s well coated on all sides. Shake off any excess flour.

Fry Chicken (in Batches): Carefully add the breaded chicken pieces to the hot oil, working in batches to avoid overcrowding the pan. Fry for about 3 minutes per batch, or until the chicken is golden brown, crispy, and cooked through. Adjust the heat as needed to maintain the oil temperature.

Drain Chicken: Remove the cooked chicken from the oil using a slotted spoon or spider and place it on a wire rack set over a baking sheet to drain excess oil.

Stir-Fry Aromatics: In a clean wok or large skillet, heat 2 tablespoons of vegetable or canola oil over medium-high heat. Add the dried whole chili peppers and red pepper flakes. Cook, stirring constantly, for about 15 seconds, or until fragrant. Be careful not to burn the peppers.

Add Garlic and Ginger: Add the minced garlic and grated ginger (if using) to the wok, along with the 1 tablespoon of sesame oil. Cook, stirring constantly, for another 15 seconds, or until fragrant.

Thicken Sauce: Pour the prepared orange sauce into the wok. Bring to a simmer, stirring constantly. The sauce will start to bubble and thicken, about 2 minutes.

Combine Chicken and Sauce: Add the crispy fried chicken pieces to the thickened orange sauce. Toss gently to coat the chicken evenly. Cook for about 1 minute, or until the chicken is heated through.

Serve: Serve immediately over cooked rice (white, brown, or jasmine). Garnish with sliced green onions.