Start by cutting the chicken breasts into bite-sized pieces and patting them dry with paper towels.

In a bowl, whisk together the two large eggs until they're frothy.

Dip each piece of chicken into the egg mixture, then roll it in cornstarch until fully coated.

In a skillet, heat oil over medium-high until it shimmers. Fry the chicken in batches for about 5 minutes, or until golden brown.

In another pan, combine orange juice, soy sauce, brown sugar, minced garlic, and optional red pepper flakes. Simmer until it thickens slightly.

Gently add the fried chicken to the sauce and toss until well coated.

Plate your creation over rice or noodles and garnish as desired.