In a bowl, mix chicken, egg white, soy sauce, orange zest, and pepper. Let sit for 10–15 minutes.

Place cornstarch in a shallow dish. Dredge chicken pieces until evenly coated.

In a separate bowl or jar, combine chicken broth, orange juice, zest, tamari, vinegar, and honey. Set aside.

Heat avocado oil in a large skillet over medium-high heat. Fry chicken in batches until golden and crisp. Set aside.

Reduce heat to medium. Add garlic, ginger, and chili flakes to the skillet and cook for 1–2 minutes until aromatic.

Add the prepared sauce. Bring to a boil and simmer for 3–4 minutes.

Return chicken to the pan and toss to coat. Simmer for another 4–5 minutes until sauce thickens.

Garnish with green onions and sesame seeds. Serve hot over steamed rice.