Place chicken pieces in a one gallon zip lock bag, set aside.

Combine chicken broth, orange zest, orange juice, vinegar, soy sauce, granulated sugar, ginger, onion whites, garlic, Sriracha and pepper. Whisk mixture well, then measure out 2/3 cup of the mixture and pour it over the chicken in the bag. Seal bag while pressing excess air out, and press chicken into marinade. Place bag in a dish and refrigerate at least 30 minutes, and preferable 4 hours or more.

Meanwhile, return remaining sauce mixture over medium heat and bring mixture just to a boil, stirring frequently. In a small bowl whisk together 2 Tbsp cornstarch with 2 Tbsp water then stir mixture into sauce. Reduce heat to medium-low and cook until thickened, remove from heat.

Pour oil into a large cast iron dutch oven, filling pot about 2-inches deep and heat oil to 350 degrees.

Meanwhile, whisk eggs in a shallow dish until well blended. Pour remaining 1 1/4 cups cornstarch into a separate shallow dish. Remove chicken from refrigerator and drain and discard marinade from chicken.

Dip chicken pieces into egg followed by cornstarch and toss pieces to evenly coat in cornstarch

Carefully place 1/3 of the chicken pieces into preheated oil and cook for 5 - 7 minutes until golden, turning once during cooking. Using skimmer, remove fried chicken from oil and transfer to a paper towel lined cookie sheet to absorb excess oil.

Repeat the process with the remaining chicken working in two more batches.

Pour drained chicken pieces into a bowl and toss with the remaining sauce. Serve warm over white or brown rice garnished with green onions and sesame seeds.