• In a small bowl, add eggs and beat together with a whisk.
• In a medium bowl add flour, salt, ground white pepper, onion powder, cumin, and chili powder. Whisk together to combine.
• Take each piece of chicken and dip it in egg mixture, then dip in flour mixture to coat all sides of the chicken pieces. Set coated chicken on a plate until ready to put in the skillet.
• In a large skillet over medium heat add sesame oil. Once oil is hot and shimmering, add coated chicken to the skillet, one piece at a time.
• Once all chicken is added to the skillet and has browned on the bottom, individually turn each piece of chicken over and allow it to cook and brown on the other side. Once chicken is done cooking and browned on both sides remove to a paper towel lined plate.

Sauce

• While the chicken is cooking add orange juice, sugar, rice vinegar, soy sauce, ginger, garlic powder, zest from 1 orange, and red pepper flakes to a medium saucepan. Whisk together to combine. Turn heat to medium and allow sauce toboil 3 to 4 minutes, whisking often.
• In a separate small bowl add the cornstarch and water. Mix together until no lumps remain. Pour into boiling sauce mixture and whisk together. Continue to boil 1 to 2 additional minutes. Remove from heat and set aside to thicken as it sits.
• Place the browned chicken in a large mixing bowl and pour ¾ of the sauce over the top. Use tongs or a large spoon to gently toss and coat all chicken in sauce.
• Serve immediately over rice and garnish with green onions. Use extra sauce to pour over rice when serving.