Prepare the Chicken:
In a bowl, mix the flour, cornstarch, salt, pepper, garlic powder, and onion powder. Dip each piece of chicken into the beaten eggs, then dredge it in the flour mixture, ensuring it’s fully coated.

Fry the Chicken:
Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot (around 350°F or 175°C), carefully add the chicken pieces in batches, frying them until golden brown and crispy, about 4-5 minutes. Remove the cooked chicken from the oil and drain on paper towels. Repeat with the remaining chicken.

Make the Orange Sauce:
In a separate saucepan, combine the orange juice, soy sauce, rice vinegar, sugar, honey, and ginger (if using). Bring to a simmer over medium heat, stirring occasionally. Once the sauce begins to bubble, add the cornstarch slurry and continue to cook for 2-3 minutes, stirring until the sauce thickens. Add the minced garlic and red pepper flakes (if using), and cook for another minute.

Coat the Chicken in Sauce:
Once the sauce is thickened, add the fried chicken to the skillet with the sauce, tossing to coat the chicken evenly. Allow it to cook for another 2-3 minutes, so the chicken absorbs the sauce.

Serve:
Serve the orange chicken hot, garnished with orange zest if desired, and paired with steamed rice and vegetables.