Begin by cutting the boneless chicken breast into bite-sized pieces. In a shallow container, mix together all-purpose flour, salt, and pepper. Dredge each chicken piece in the beaten egg, then coat it thoroughly with the flour mixture.

Heat a deep skillet or heavy-bottomed pot over medium-high heat and add enough cooking oil to fully submerge the chicken. Once the oil reaches about 350°F (175°C), carefully add the coated chicken pieces in batches to avoid overcrowding. Fry each batch for about 7 minutes until golden brown and crispy.

In a large frying pan over medium heat, combine water, soy sauce, vinegar, and freshly squeezed orange juice. Stir and bring the mixture to a gentle boil.

Add the minced garlic to the sauce and let it simmer for about 5 minutes. Stir occasionally and watch for the sauce to thicken slightly.

Once simmering, stir in the brown sugar and allow to simmer for another 3-5 minutes until it thickens more.

Mix the cornstarch with a small amount of water to create a slurry. Pour this into the simmering sauce and add the chopped green onions. Cook for a couple of minutes, stirring constantly until the sauce is thickened.

Return the crispy fried chicken to the pan with the sauce. Toss gently to coat and allow to heat through for about 2-3 minutes.

Remove from heat and serve hot over fluffy jasmine rice or Yang Chow Fried Rice.