Cut the chicken into bite sized ½ inch pieces and toss them in a bowl with the flour, corn starch, salt, black pepper, onion powder, paprika, and ginger powder until evenly coated.
Heat enough vegetable oil in a deep pan over medium-high and fry the chicken cubes until they turn golden brown, about 2 to 3 minutes; avoid overcooking to keep them tender.
While the chicken cooks, mix the orange juice, corn starch, vegetable oil, soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, black pepper, orange zest, and chili flakes in a bowl until well combined.
Pour this sauce mixture into a hot non-stick skillet over low heat and stir occasionally until it thickens to a glaze-like consistency.
Add the cooked chicken to the sauce and stir to coat thoroughly, letting them simmer together for another 1 to 2 minutes before removing from heat.
Serve the orange chicken hot alongside white rice or homemade Lo Mein noodles, optionally garnish with toasted sesame seeds and chopped green onions.
