In a medium bowl, whisk together orange juice, orange zest, soy sauce, rice wine vinegar, brown sugar, sesame oil, cornstarch, and sliced green onions until cornstarch dissolves completely. Cover and set aside at room temperature.

Combine cornstarch, all-purpose flour, salt, and white pepper in a shallow dish. In a separate bowl, beat eggs with 2 tablespoons oil until well combined and slightly frothy.

Heat frying oil to 375°F in a heavy-bottomed skillet or wok, using a thermometer for accurate temperature monitoring.

Working in batches, dip chicken pieces into egg wash until completely coated, then transfer to flour mixture. Press gently to ensure coating adheres, then shake off excess flour.

Carefully add breaded chicken to hot oil in small batches, avoiding overcrowding. Fry for 3 minutes until golden brown and crispy, maintaining 375°F temperature.

Remove chicken using slotted spoon and transfer to wire rack lined with paper towels for drainage.

Heat 2 tablespoons oil in clean wok over medium-high heat. Add dried chili peppers and red pepper flakes, stirring constantly for 15 seconds until fragrant.

Add garlic, ginger if using, and sesame oil. Stir for 15 seconds until aromatic.

Pour orange sauce into wok and cook, stirring constantly, until mixture bubbles and thickens to coating consistency, about 2 minutes.

Add fried chicken pieces and toss vigorously for 1 minute, ensuring each piece gets thoroughly coated with sauce. Serve immediately over rice, garnished with green onions.