Cut chicken thighs into 1 inch cubes. Pat chicken dry and set aside. Grab three bowls. In the first bowl, whisk eggs. Add cornstarch to the second bowl. In the third, add flour, salt and black pepper. Toss the chicken into the cornstarch and fully coat. Next, drench chicken in egg and lastly coat in flour mixture.
For the sauce: In a small saucepan, add cornstarch and water and whisk to combine. Add remaining ingredients to the saucepan and bring to a low simmer until sauce lightly thickens then remove from heat.
Heat a large skillet over medium-high heat and add 2 tablespoons oil. Carefully add the chicken to the hot skillet and let cook for about 4-5 minutes until bottoms begin to golden and crisp up. Be sure to break chicken apart if sticking together. Flip chicken over and continue to cook until golden, about 4-5 minutes.
Pour orange sauce over the chicken and turn heat to high. Stir fry by gently tossing chicken for about a minute until chicken is fully coated in sauce. Serve immediately with steamed rice and sprinkle with chopped green onions (optional).
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