Steps

• Start by cutting the chicken breast into bite-sized pieces. Season them with salt and pepper. In two separate bowls, have the flour mixed with cornstarch in one, and beaten eggs in another. Dip each chicken piece first into the flour mixture, then in the egg, ensuring it is fully coated. Return it to the flour mixture for a final coat. This double-dipping will give the chicken its crispy texture.
• Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully add the chicken pieces. Do not overcrowd the pan; you may need to cook the chicken in batches. Fry each batch for about 6-8 minutes or until they become golden brown and crispy. Remove the chicken pieces with a slotted spoon and place them on paper towels to drain excess oil.
• In a saucepan, combine orange juice, soy sauce, sugar, white vinegar, grated orange zest, minced garlic, and freshly grated ginger. Stir these ingredients over medium heat until the sugar completely dissolves. Let it simmer for about 3 minutes until slightly thickened, then remove from heat.
• In a large mixing bowl, gently toss the fried chicken pieces with the orange sauce, ensuring each piece is thoroughly coated. This step ensures that the chicken absorbs all the tangy flavors of the orange sauce, enhancing every bite.