In a saucepan, combine 1 cup of freshly squeezed orange juice, zest from one orange, ¼ cup of soy sauce, ½ cup of brown sugar, 2 tablespoons of rice vinegar, minced garlic, minced ginger, and diced chili peppers. Over medium heat, stir this mixture and let it simmer for about 5–7 minutes until slightly thickened.

While the sauce simmers, cut 1 pound of chicken breast into bite-sized pieces. In a bowl, whisk together ½ cup of all-purpose flour and ¼ cup of cornstarch. Dip each piece of chicken in beaten eggs, letting the excess drip off, then coat thoroughly with the flour mixture.

In a deep skillet or wok, heat enough oil to submerge the chicken pieces—about 2 inches deep—over medium-high heat until it reaches 350°F. Fry the coated chicken in batches for 6–8 minutes, until golden brown and crispy.

After frying the chicken, heat a large wok over medium heat. Pour in the prepared orange sauce and bring it to a gentle boil. Add the crispy chicken pieces, tossing everything together until the chicken is thoroughly coated.

Once well combined, turn off the heat and serve your Hot Orange Chicken over a bed of steamed rice or alongside stir-fried vegetables.