1-First Step: Cut the chicken into bite-size pieces. Pat the pieces lightly dry with paper towels if they look wet, so the coating sticks better and stays crisp.

2-Second Step: Set up two shallow dishes for the coating. In one dish, mix cornstarch, flour, and salt. In the other dish, whisk the eggs until smooth.

3-Third Step: Dip each chicken piece first in the whisked eggs, then coat it in the flour and cornstarch mixture. Press gently so you get good coverage, then shake off excess so the coating stays light and crisp.

4-Fourth Step: Heat 2 to 3 inches of oil in a heavy-bottomed pot to 350°F. Use a thermometer for accuracy, because oil that runs too cool makes greasy chicken, and oil that runs too hot can brown too fast.

5-Fifth Step: Fry the chicken in batches for 2 to 3 minutes until golden brown. Turn often so every side crisps evenly. Drain on paper towels while you fry the rest.

6-Sixth Step: Make the orange sauce while the chicken finishes frying. In a medium pot over medium-high heat, combine orange juice, sugar, rice or white vinegar, soy sauce, ginger, garlic (or garlic powder), and red chili flakes.

7-Seventh Step: Simmer the sauce for 3 minutes, then stir in the cornstarch-water mixture. Cook for 5 more minutes until thickened and glossy. Remove from heat and add the orange zest.

8-Final Step: Toss the fried chicken in the orange sauce. If you want leftovers to stay crisp, reserve a little sauce and spoon it on just before serving. Garnish with green onions and additional orange zest, then serve immediately over jasmine rice or with veggies.