Begin by cutting the chicken breasts into bite-sized pieces and placing them in a large mixing bowl.

In another bowl, combine the flour, cornstarch, salt, pepper, garlic powder, and ginger powder. Set aside.

In a separate bowl, whisk the eggs until well beaten.

Dip each piece of chicken first into the egg and then coat it with the flour mixture, ensuring a thorough coating. Shake off any excess flour.

Heat the vegetable oil in a wok or large frying pan over medium-high heat. Use a cooking thermometer to ensure the oil reaches 350°F (175°C).

Fry the chicken in batches, avoiding overcrowding the pan. Cook for about 4-5 minutes or until golden and crispy. Remove and drain on paper towels.

In a small saucepan over medium heat, combine the orange juice, sugar, soy sauce, rice vinegar, and sesame oil. Stir until the sugar dissolves and the mixture starts to simmer.

In a small bowl, mix the cornstarch with water to create a slurry. Add it to the saucepan and stir until the sauce thickens, about 1-2 minutes.

Once all the chicken is cooked, return it to the pan with the orange sauce. Toss until the chicken is well coated.

Remove from heat and garnish with sliced green onions. Serve immediately over cooked rice or as desired.