In a bowl, whisk the eggs until they are mixed evenly.

Add the flour and salt to a bowl.

Dip the chicken cubes in the eggs then coat the pieces with the flour.

Heat the oil in a large heavy pan. Add the chicken and pan fry until both sides are golden brown; about 5 minutes.

Remove the chicken from the pan and set on a plate while you prepare the sauce.

In a small saucepan, heat the sesame oil, then add the mince garlic and ginger. Cook for one minute.

Add orange juice, brown sugar, soy sauce, red pepper flakes, and rice wine vinegar. Allow the mixture to cook for a few more minutes.

In a small bowl, dissolve the cornstarch with 2 tablespoons of water and add this mixture to the sauce.

Keep whisking until the sauce thickens.

Add the chicken back to the pan and coat it with the sauce.

Serve with rice.