Preheat your oven to 400°F. Take the panko breadcrumbs and pulse them in a food processor until they resemble regular breadcrumbs. This makes the coating smooth and evenly crisp.

Set up three separate bowls: one with the flour, one with the beaten eggs, and one with the breadcrumbs. Working one piece at a time, dip the chicken chunks first in the flour, then in the eggs, and finally in the breadcrumbs to coat them completely.

Place the breaded chicken pieces on a baking sheet and lightly spray or brush them with vegetable oil. Bake for 20-25 minutes until golden and crisp.

While the chicken bakes, heat 1 tablespoon of vegetable oil over medium heat in a saucepan. Add the garlic, ginger, and crushed red pepper, and sauté them for 30 seconds until fragrant.

Add the cornstarch, soy sauce, sugar, orange zest, vinegar, orange juice, and rice wine into the saucepan. Whisk everything together and bring the mixture to a boil. Simmer the sauce until it thickens slightly, then remove it from the heat.

Once the chicken is baked to crispy perfection, toss it in the orange sauce, ensuring every piece is coated. Garnish with sesame seeds or chopped green onions if desired. Serve fresh!