Pat the chicken pieces dry with paper towels.

Season them with salt, pepper, and garlic powder. In one bowl, whisk the eggs. In another bowl, combine the flour and cornstarch.

Dip each piece of chicken into the egg, then coat thoroughly in the flour mixture.

Heat vegetable oil to 350°F (175°C).

Carefully fry the chicken in batches for about 4–5 minutes, or until golden brown and cooked through.

Transfer the fried chicken to a wire rack or paper towel-lined plate.

In a small saucepan, combine the orange juice, orange zest, soy sauce, rice vinegar, brown sugar, chili garlic sauce, sriracha, garlic, ginger, and sesame oil.

Bring the mixture to a gentle simmer over medium heat.

Mix the cornstarch with water to make a slurry and stir it into the sauce.

Continue cooking for 2–3 minutes until the sauce becomes glossy and slightly thickened.

Transfer the fried chicken to a large skillet or wok.

Pour the hot orange sauce over the chicken and gently toss until every piece is evenly coated with the glossy sauce.

Cook the coated chicken for another 1–2 minutes over medium heat, allowing the sauce to caramelize slightly while continuing to coat the chicken evenly.

Transfer the Hot Orange Chicken to a serving platter or individual bowls. Sprinkle with sliced green onions, sesame seeds, and a little fresh orange zest for extra color and flavor. Garnish with thin orange slices if desired.

Serve immediately while the chicken is hot and crispy. Pair it with steamed jasmine rice, fried rice, chow mein, or stir-fried vegetables for a complete Panda Express-style meal.