Prepare the chicken: Season the chicken with salt and black pepper. Dip each piece into the beaten egg, then coat evenly with cornstarch.

Cook until crispy: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 8–10 minutes, turning occasionally, until golden, crispy, and fully cooked. Cook in batches if needed.

Make the orange sauce: In a small saucepan, combine orange juice, orange zest, tamari, honey, rice vinegar, garlic, ginger, and sesame oil. Bring to a gentle simmer.

Thicken the sauce: Mix cornstarch and water in a small bowl. Slowly stir the slurry into the simmering sauce and cook for 1–2 minutes until glossy and thickened.

Combine: Add the crispy cooked chicken to a large bowl or clean skillet. Pour the warm orange sauce over the chicken and toss quickly until lightly coated.

Garnish and serve: Sprinkle with green onions and sesame seeds. Serve immediately with steamed rice or your favorite vegetables.