In a large, shallow bowl, whisk together 1 cup cornstarch, 1/4 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
In another bowl, beat 2 eggs until frothy. Set this bowl aside for later use.
Pour about 2 inches of canola oil into a deep frying pan and heat over medium-high heat until it reaches between 325°F and 350°F.
While the oil is heating, take your chicken pieces and dip them into the beaten eggs, ensuring they are well-coated.
Now, take the egg-coated chicken chunks and add them to the cornstarch mixture. Toss until each piece is well-coated.
Carefully add the coated chicken pieces to the hot oil. Fry in batches for about 5 to 7 minutes until golden brown and crispy.
Once the chicken is cooked, remove it from the oil and place it on a paper towel-lined plate to drain excess oil.
Next, wipe the pan clean and add 1 cup orange juice, 1/4 cup white sugar, 1/4 cup brown sugar, 2 tablespoons rice vinegar, 1/4 cup soy sauce, 1 tablespoon fresh ginger minced, 2 cloves garlic minced, and 1/2 teaspoon red pepper flakes. Stir and heat over medium heat for about 3 minutes.
In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons of water to form a paste. This will help thicken the sauce.
Add the cornstarch slurry to the orange sauce and whisk thoroughly. Continue cooking for another 3 to 5 minutes until the sauce begins to thicken.
Once the sauce has thickened, reduce the flame to low and stir in the reserved orange zest.
Add the crispy chicken back into the pan and toss it with the orange sauce, ensuring each piece is well coated.
Serve the Crispy Orange Chicken over white rice, garnishing with green onions and additional orange zest.
