Prepare the chicken by cutting it into bite-sized pieces and seasoning with salt and pepper.
Set up a dredging station with flour, beaten eggs, and a mixture of panko breadcrumbs and cornstarch.
Dredge each piece of chicken in flour, dip in the eggs, and coat with the breadcrumb mixture.
Heat oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
Fry the chicken pieces in batches until golden brown, about 4-5 minutes per side.
Prepare the orange sauce by combining orange juice, zest, soy sauce, sugar, rice vinegar, garlic powder, and ginger in a saucepan over medium heat.
Bring the sauce to a simmer and let it cook until slightly thickened, about 5 minutes.
Once the chicken is fried, add it to the sauce and toss until well coated.
