Whisk together orange juice, orange zest, soy sauce, rice wine vinegar, brown sugar, 2 teaspoons sesame oil, cornstarch, and sliced green onions in a medium bowl. Cover and set aside at room temperature while you prepare the chicken.

Combine cornstarch, all-purpose flour, salt, and white pepper in a shallow dish. In a separate bowl, whisk eggs with 2 tablespoons oil until slightly frothy.

Pour 2-3 inches of oil into a heavy-bottomed skillet or wok and heat to 375°F, using a thermometer clipped to the side for accurate monitoring.

While oil heats, prepare your first batch. Dip 6-8 chicken pieces into egg wash to coat thoroughly, then transfer to flour mixture and coat well on all sides, pressing gently. Dust off excess flour. Keep remaining chicken refrigerated until ready to bread next batch.

Once oil reaches 375°F, carefully add first batch of breaded chicken without overcrowding. Fry for 3-4 minutes, turning once, until deep golden brown and internal temperature reaches 165°F. Adjust heat to maintain 375°F.

Transfer cooked chicken to wire rack lined with paper towels. Repeat breading and frying with remaining chicken in batches, allowing oil to return to temperature between batches.

In a clean wok or large skillet, heat 2 tablespoons oil over medium-high heat. Add dried chili peppers and red pepper flakes, toasting in hot oil for 15 seconds while stirring constantly.

Add minced garlic, ginger, and 1 tablespoon sesame oil to wok. Stir constantly for 15 seconds until fragrant but not browned.

Pour prepared orange sauce into wok, stirring constantly. Sauce will bubble and thicken, becoming glossy and coating back of spoon, about 2 minutes. If too thick, add 1-2 tablespoons water or orange juice.

Add all crispy fried chicken to wok and toss continuously for 1 minute until every piece is thoroughly coated with sticky orange glaze. Serve immediately over rice, garnished with sliced green onions.