Marinate the diced chicken in soy sauce and sesame oil for 15 minutes.
Prepare a breading station with beaten eggs and cornstarch.
Dip each piece of marinated chicken in egg, then coat with cornstarch.
Heat oil in a pan over medium-high heat.
Fry the coated chicken pieces until golden brown and cooked through, about 5-7 minutes each side.
In a separate saucepan, combine orange juice, sugar, minced garlic, and grated ginger.
Bring the sauce to a boil, then reduce heat and let it simmer for 5 minutes.
Add rice vinegar to the sauce, stirring well.
Once the chicken is cooked, toss it in the orange sauce until well coated.
Serve hot, garnished with green onions over a bed of rice.