1. In a bowl, mix the cornstarch and flour. Dip each piece of chicken into the beaten eggs, then coat with the flour mixture. Set aside while the oil heats up.

2. Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry the chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch. Drain on a paper towel-lined plate.

3. In a saucepan, combine soy sauce, rice vinegar, orange juice, orange zest, sugar, garlic, ginger, and sesame oil. Bring to a simmer over medium heat, then stir in the cornstarch slurry. Cook for 1-2 minutes until the sauce thickens and becomes glossy.

4. Add the crispy chicken to the sauce and toss to coat evenly. Let it simmer for a minute to absorb all that citrusy goodness.

5. Transfer to a serving dish and sprinkle with chopped green onions and sesame seeds. Serve hot with rice or vegetables.