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Cut 3 medium chicken breasts into small cubes
Mix 2 cups cornstarch, 2 eggs, soy sauce, black pepper, and ½ cup water to create a batter
Heat oil for frying
Fry chicken pieces in batches until partially cooked, then set aside
For the orange sauce: squeeze 3 cups of orange juice
In a pot, combine orange juice, grated ginger, 1 garlic clove, 1 cup brown sugar, ¼ cup apple cider vinegar, and orange zest
Bring the sauce to a boil
Dissolve ¼ cup cornstarch in water and add to the sauce to thicken
Add sriracha sauce to taste
Add 2 tablespoons soy sauce
For the chow mein: cook spaghetti according to package directions
Blanch broccoli in boiling salted water for 2 minutes
Slice celery, carrots, onion, and cabbage
Mince 3 garlic cloves and grate fresh ginger
Heat oil in a wok or large pan
Stir-fry garlic and ginger
Add all vegetables and stir-fry
Add cooked spaghetti to the vegetables
Season with soy sauce, sesame oil, and 2 tablespoons brown sugar
Prepare chile peppers: boil some chiles with garlic, then blend with vinegar
Fry dried chile de árbol peppers with garlic and sesame seeds
Re-fry the chicken pieces until golden and crispy
Coat the crispy chicken with the orange sauce
Serve chicken over rice with chow mein and chile sauces on the side