Combine the gluten-free flour, cornstarch, and ground ginger in a large plastic storage bag, (Think Shake and Bake). This is the easiest method, but you could also dredge the chicken pieces in a bowl.
Cut the chicken breasts into 1-inch size pieces. I find the best way to get the best size pieces is to cut the chicken in half and then cut them once more in half.
Whisk the eggs in a medium-sized bowl. Add chicken pieces to the egg and stir to fully coat the pieces.
Place all of the chicken pieces in the plastic storage bag of the gluten-free flour mixture and seal the top of the bag. Keep turning over the bag until the chicken pieces are fully coated. Place in the refrigerator while the oil is heating up.
Heat the vegetable oil on medium-high heat in a large skillet or wok, until 350°F.
Carefully add the chicken pieces to hot oil and fry for 3-4 minutes, until light golden brown. You may need to cook the chicken in several batches depending on the size of your skillet. Do not crowd the skillet.
Remove the chicken pieces from hot oil to drain on a paper towel-lined baking sheet or plate.
Carefully pour the hot oil from the skillet into a heatproof bowl to cool off so you can dispose of it later (or save it for another frying recipe). Wipe the skillet out with a paper towel and return it to the stovetop.
Either spray your skillet with a nonstick gluten-free cooking spray or put a little oil back into the skillet and set to it medium heat.
Add the granulated sugar, brown sugar, garlic powder, and, ground ginger to the skillet and stir to combine. Add in the orange juice, stirring occasionally, until the sugars dissolved.
Add in the gluten-free rice vinegar and gluten-free soy sauce, and stir to combine.
Whisk together the cornstarch and water together in a small bowl to make a slurry. Add the cornstarch slurry to the skillet and stir. Cook the sauce until it looks like maple syrup consistency, stirring occasionally.
Return the fried chicken pieces to the skillet and stir to evenly coat the chicken with the sauce. Serve and enjoy!
Store leftovers in an airtight container and refrigerate. Reheat leftovers in the microwave.
You can substitute 2 lbs of boneless, skinless chicken thigs in place of the chicken breasts.
Do not overcook the chicken. The chicken pieces will be light golden brown. The chicken will continue to cook a little while it cools off.
Arrowroot powder can be substituted for cornstarch.
Gluten-free white vinegar can be substituted for gluten-free rice vinegar.
If you enjoy orange chicken spicy add a ¼ teaspoon of chili flake to the sauce.