Cut the chicken into evenly sized bite-sized pieces so they cook quickly and stay tender.
In a bowl, mix the flour, cornstarch, salt, and pepper until well combined for coating.
Heat the oil in a heavy skillet over medium-high heat until it reaches frying temperature.
Beat the eggs in a shallow dish and dip the chicken pieces into the eggs, allowing excess to drip off.
Coat the chicken thoroughly in the flour mixture so each piece is evenly covered.
Add the coated chicken to the hot oil and cook undisturbed on one side until golden before turning to cook the other side evenly.
Continue cooking until the chicken is fully cooked through and no pink remains, then transfer it to paper towels to drain excess oil.
In a small bowl, mix a portion of the orange juice with cornstarch until smooth and set aside.
In another bowl, whisk together the remaining orange juice, sugar, vinegar, soy sauce, honey, ginger, garlic, and chili flakes.
Pour the sauce mixture into the skillet and cook while stirring, then add the cornstarch mixture gradually to thicken the sauce.
Stir continuously until the sauce becomes glossy and reaches the desired thickness.
Return the cooked chicken to the skillet and toss until every piece is well coated with the sauce.
Garnish with chopped green onions and sesame seeds if desired, then serve immediately.
