Begin by dicing boneless chicken thighs or tenderloins into ½ inch pieces. In a large bowl, combine all-purpose flour, corn starch, and seasonings like black pepper, onion powder, ginger powder, salt, and paprika. Toss the chicken pieces in this mixture until they are well coated.

Heat about 1 inch of vegetable oil in a deep frying pan over medium-high heat, aiming for a temperature of around 350°F (175°C). Carefully place the coated chicken pieces into the hot oil. Fry for about 2-3 minutes or until golden brown and crispy. Remove the chicken and let it drain on paper towels.

In a separate bowl, whisk together fresh orange juice, soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, and orange zest for your sauce. Heat a non-stick skillet over medium-low heat and pour in the sauce mixture. Stir regularly as it cooks for about 5 minutes until thickened.

Once the sauce has thickened, gently add the fried chicken pieces to the skillet. Mix until fully coated in the orange sauce. Let it simmer together on low heat for an additional 1-2 minutes.

Plate the Easy Orange Chicken over a bed of rice or Lo Mein noodles. Garnish with toasted sesame seeds and finely chopped green onions. Serve hot!