In a large bowl, combine the flour, salt, and pepper. Dredge the chicken pieces in the flour mixture, shaking off any excess.

Dip the floured chicken into the beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.

In a large skillet or deep fryer, heat about 2 inches of vegetable oil over medium-high heat until hot (about 350°F). Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on paper towels.

In a saucepan over medium heat, combine the orange juice, sugar, soy sauce, rice vinegar, garlic, ginger, and sesame oil. Bring to a simmer.

In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir this into the sauce and cook until it thickens, about 2-3 minutes.

Toss the fried chicken pieces in the orange sauce until well coated.

Serve hot, garnished with chopped green onions and sesame seeds.