In a medium bowl, combine orange juice, zest, soy sauce, vinegar, brown sugar, sesame oil, and cornstarch. Stir well until smooth. Set aside.

In one bowl, mix cornstarch, flour, salt, and white pepper. In another bowl, whisk eggs with 2 tbsp oil. Dip chicken in egg mixture, then dredge in flour mix. Let rest a few minutes.

Heat oil to 375°F. Fry chicken in small batches for about 3 minutes, or until golden and cooked through. Drain on a wire rack.

In a wok, heat 2 tbsp oil over medium-high heat. Add dried chilies and red pepper flakes, stir for 15 seconds. Add garlic (and ginger), plus sesame oil. Cook 15 more seconds.

Pour in the orange sauce, stirring as it thickens (about 2 minutes). Add fried chicken and toss to coat. Cook another minute.

Serve hot over steamed rice. Garnish with green onions if desired.