In a medium saucepan, combine the orange juice, soy sauce, brown sugar, rice wine vinegar, orange zest, sesame oil, garlic, ginger, crused red pepper flakes.

Stir and cook over medium heat.

In a small bowl or jar with a lid, whisk together the water and cornstarch to make a slurry.

Slowly drizzle the slurry into the sauce, whisking constantly until the sauce begins to thicken.

Cook for 4-5 minutes or until sauce is to the desired consistency.

Remove from heat. Set aside.

Trim the chicken and cut it into large chunks.

In a shallow bowl or dish, whisk the eggs.

In another bowl or dish, whisk together flour, cornstarch, salt and pepper.

Dip the chicken in the wisked eggs and then in the flour mixture, place on baking sheet until oil is hot.

Heat the oil in large skillet to 350 degrees F.

Line a large baking sheet with paper towels.

Working in small batches, cook the chicken 2-3 minutes or until golden brown and cooked through.

Remove the cooked chicken from the oil and place on the prepared baking sheet.

Repeat with the rest of the chicken until it is all cooked.

Toss the cooked chicken in the prepared sauce.

Serve immediately with rice, green onions, and sesame seeds if desired.

Store leftovers in the refrigerator for up to 3 days.