Preheat your oven to 400°F. Process the panko breadcrumbs in a food processor until finely ground, then transfer them to a shallow dish. Prepare three additional bowls for the chicken: one for the flour, one for the beaten eggs, and one for the chicken, cut into bite-sized chunks.

Coat each chicken piece in flour, followed by the egg, and then the breadcrumbs. Arrange them on a baking sheet and lightly spray with cooking spray or brush with a small amount of vegetable oil. Bake for 20–25 minutes.

While the chicken cooks, heat the remaining tablespoon of vegetable oil in a medium saucepan over medium heat. Sauté the ginger, garlic, and crushed red pepper flakes for about 30 seconds, or until aromatic.

Combine the orange juice, zest, sugar, white vinegar, soy sauce, sesame oil, and rice wine in the saucepan. Stir well and bring the mixture to a boil. In a small bowl, dissolve the cornstarch in a little water, then whisk it into the sauce. Allow it to simmer until thickened, then remove from heat.

When the chicken is fully cooked, toss the crispy pieces in the prepared sauce until evenly coated. Serve immediately and enjoy!