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To a large mixing bowl, add chicken, cornstarch, salt, and pepper. Toss to coat the chicken evenly on all sides. Set aside.
To a large nonstick skillet over medium-high heat, add oil*. When the oil is shimmering, carefully add chicken to the hot oil, leaving some space in between so that the chicken cooks evenly. (Depending on the size of the skillet, you may have to work in batches.) Cook for 4-5 minutes per side, or until browned and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate. Tent to keep warm.
In the same skillet over medium heat, combine orange juice, orange zest, brown sugar, soy sauce, rice vinegar, garlic, crushed red pepper, and ginger. Lower the heat to simmer for approximately 5-6 minutes, stirring occasionally.
In a small bowl, whisk together water and cornstarch. Add the mixture to the sauce, continuing to cook until slightly thickened, an additional 1-2 minutes.
Return the fried chicken to the skillet, tossing it to coat evenly with the sauce.
Garnish with green onions before serving.