In a large bowl, combine flour, salt, black pepper, garlic powder, and onion powder. Mix well.

Dip each piece of chicken into the flour mixture, then into the beaten eggs, and back into the flour mixture to coat thoroughly.

In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, carefully add the coated chicken pieces in batches, frying until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.

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

Stir in the cornstarch mixture and cook until the sauce thickens, about 2-3 minutes. Remove from heat.

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

Serve hot, garnished with sliced green onions and sesame seeds.