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Season the cubed chicken with salt and pepper
Coat chicken breasts with ¼ cup cornstarch, ¼ cup flour, and 2 eggs
Heat oil on the stove until hot
Add chicken and fry until golden brown and crispy
In a separate pan, combine ½ cup orange juice, 1 tbsp orange zest, 3 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp ketchup, 2 minced garlic cloves, 1 tsp grated ginger, 1 pinch chili flakes, and ⅓ cup brown sugar
Heat the orange glaze on the stove until it thickens
Add ½ cup chicken broth to the glaze
Mix 1 tsp cornstarch with 1 tbsp water to create a slurry and add to the glaze to thicken further
Remove fried chicken from pan and place on paper towels to remove excess oil
Add chicken back to the orange glaze
Top with 1 tsp sesame oil
Serve with rice and vegetables of choice