For the Sauce:
Mix all the ingredients for the sauce except the cornstarch in a bowl and set aside.
Mix the cornstarch with 2 tablespoons of water or orange juice in a small bowl and set aside.

Pour the sauce into a large skillet and place over medium heat, stirring occasionally.
Once the sauce is bubbling, stir in the cornstarch slurry and continue cooking until thickened, about 4 minutes.
Remove from heat and set aside until the chicken is fried.

For the Chicken:
Fill a Dutch oven or large skillet with about an inch of oil then place over medium-high heat. Monitor temperature with a thermometer; it should be 350°F when you start frying.

Crack eggs into a bowl and whisk together, then mix the chicken pieces in the egg.
Whisk the flour and cornstarch together in a large bowl. Dredge the chicken pieces in the flour mixture and set aside on a plate or paper towels.
Fry the chicken in batches. Cook until golden brown (2-3 minutes), then flip over and fry on the other side.

Once golden, transfer to a plate lined with paper towels and continue frying the remaining chicken in batches. Keep the orange sauce warm on low heat while frying the chicken.
Add the fried chicken to the warmed orange sauce and toss to cover, then sprinkle with green onion and serve over rice.

Enjoy your delicious homemade Orange Chicken!