Begin by setting up your dredging station: In one bowl, beat two large eggs until smooth. In a separate bowl, combine all-purpose flour, cornstarch, kosher salt, and freshly ground black pepper, stirring well.

Take your boneless, skinless chicken breasts and cut them into 1-inch pieces. Dip each piece into the egg batter, allowing any excess to drip back into the bowl. Then, thoroughly coat the chicken in the flour mixture.

Heat about 1 inch of canola oil in a deep skillet over medium-high heat until it reaches around 350°F. Working in batches, carefully add the coated chicken pieces to the hot oil. Fry for approximately 4-5 minutes until golden brown.

In a medium saucepan, sauté minced garlic and ginger with crushed red pepper flakes over medium heat until fragrant. Then, pour in the fresh orange juice, hoisin sauce, reduced-sodium soy sauce, sweet chili sauce, apple cider vinegar, brown sugar, and lemon juice. Stir and let simmer for 5-7 minutes.

Once the sauce has thickened, gently toss the crispy chicken pieces in the saucepan, ensuring each piece is thoroughly coated in sauce. Serve over cooked white rice and garnish with sliced scallions.