Cut chicken into 1" chunks, trimming off fat.
In a large bowl whisk together the eggs, salt, pepper, and 2 tablespoons oil. Add chicken chunks and stir to coat.
In a separate bowl mix together 1 cup cornstarch and flour.
In a third bowl, make orange sauce by combining 1 tablespoon cornstarch, rice vinegar, water, sesame oil, soy sauce, sugar, white vinegar, and orange zest. Set aside.
Heat cooking oil in a frying pan or wok over medium high heat to 375ºF.
Take a small handful of chicken chunks and dredge in flour mixture. Coat chicken on all sides.
Fry chicken until golden brown, about 6-8 minutes.
Let chicken drain on wire rack and continue to cook remaining chicken in small batches. Repeat until all chicken is cooked.
Drain oil from pan leaving only a small amount coating the bottom of the pan.
Over medium high heat, cook grated ginger, garlic, and red pepper flakes for 10-15 seconds until scent is released but do not let it turn brown.
Pour in the bowl of orange sauce and bring to a boil. Allow sauce to thicken for about 30 seconds to a minute.
Remove from heat and add in cooked chicken. Toss to coat on all sides. Enjoy!