In a large bowl, combine the flour, salt, and black pepper. Dredge the chicken pieces in the flour mixture, shaking off any excess.

Dip the floured chicken pieces into the beaten eggs, then coat them with panko breadcrumbs, pressing gently to adhere.

In a large skillet or deep frying pan, heat the vegetable oil over medium-high heat. Once hot, carefully add the chicken pieces in batches, frying until golden brown and cooked through, about 4-5 minutes per batch. Remove and drain on paper towels.

In a separate saucepan, combine the orange juice, sugar, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Bring to a simmer over medium heat.

Once simmering, stir in the cornstarch mixture and cook until the sauce thickens, about 2-3 minutes.

Toss the fried chicken pieces in the orange sauce until well coated. Serve immediately.