1. Pat the chicken pieces dry with paper towels and set them aside.

2. In a medium bowl, beat the eggs until smooth.

3. In another bowl, mix the cornstarch, flour, salt, black pepper, and garlic powder.

4. Dip each piece of chicken into the egg, then coat it well in the cornstarch mixture.

5. Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat.

6. Fry the chicken in batches for 4 to 5 minutes, turning as needed, until golden brown and cooked through.

7. Transfer the fried chicken to a wire rack or paper towel-lined plate.

8. In a saucepan, combine the orange juice, orange zest, soy sauce, brown sugar, rice vinegar, garlic, and ginger.

9. Bring the sauce to a gentle simmer over medium heat and cook for 3 to 4 minutes.

10. In a small bowl, stir together 1 tablespoon cornstarch and 2 tablespoons water.

11. Pour the slurry into the sauce and stir until the sauce thickens and turns glossy.

12. Place the fried chicken in a large bowl and pour the warm orange sauce over it.

13. Toss gently until the chicken is evenly coated.

14. Top with sliced green onions and sesame seeds, then serve immediately.