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Heat peanut oil over medium heat in a large deep pot or Dutch oven.
In a large bowl, combine chicken strips with 2 tablespoons cornstarch, toss to coat and let the chicken absorb the cornstarch for 5 minutes.
When ready to fry the chicken, add the remaining 2 tablespoons cornstarch and toss well so its evenly distributed over the chicken.
Line a large plate with paper towels, set aside.
Cook chicken until golden and crisp, stirring often, about 5-6 minutes. Transfer to the prepared paper towel-lined plate.
In a medium saucepan over medium high heat, combine soy sauce, brown sugar, orange juice, rice vinegar, garlic, ginger, and sesame oil and cook until slightly thickened, for about 1-2 minutes. Stir sauce during the cooking.
When the chicken is ready, add it to the saucepan with the ginger sauce, gently toss to combine and cook for 1 minute.
Serve immediately over rice, garnished with sesame seeds and chopped green onions.