In a medium mixing bowl whisk together chicken broth, orange juice, sugar, vinegar, tamari, garlic, orange zest, Sriracha, grated ginger and white pepper.
Cut chicken into 1 inch pieces, place in a large freezer bag or bowl with a lid.
Add 2/3 cup of the chicken broth mixture, stir to coat and chill for 30 minutes.
Drain chicken, discard marinade.
In a medium saucepan heat remaining marinade over medium high heat.
Whisk together the 2 Tablespoons cornstarch with 2 tablespoons water.
When marinade begins to boil, whisk in cornstarch mixture, stirring until thickened.
Remove from heat-set aside.
Place rice flour in a medium mixing bowl.
Dip chicken pieces into the beaten eggs, then into the rice flour. I just add chicken, toss, add chicken, toss.....until I have all my chicken in the rice flour bowl-then I toss the whole thing until all the flour is absorbed onto the chicken.
In a large skillet heat oil over medium high heat.
When hot add 1/2 of the coated chicken pieces.
Turn after 90 seconds browning the other side. Each batch should take 3 minutes to cook. Using a slotted spoon remove chicken and drain.
Repeat with other half of chicken pieces.
While second batch of chicken is cooking reheat sauce.
Place chicken in a large serving bowl, add sauce.
Toss/stir well to combine.
Garnish with sesame seeds, red pepper flakes and sliced green onion.