Cut chicken into bite-sized pieces and set aside.

In a bowl, whisk eggs and set aside.

In a separate bowl, combine cornstarch and a pinch of salt.

Dip chicken pieces into the egg mixture, then coat with cornstarch mixture.

Heat vegetable oil in a deep frying pan over medium-high heat.

Fry chicken pieces in batches for about 5-6 minutes until golden brown. Drain on paper towels.

While frying, combine orange juice, soy sauce, sugar, garlic, and orange zest in a saucepan. Bring to a simmer.

Simmer for 5 minutes, then thicken the sauce with a cornstarch slurry.

Add fried chicken to the sauce, toss to coat evenly, and serve hot.