To make the sauce, in a large skillet, whisk to combine the orange zest, orange juice, soy sauce, honey, rice wine, sesame oil, ginger, and cornstarch. Bring to a bubble over medium high heat and whisk for a minute or two until it thickens, then turn the heat off.
Heat a couple inches of frying oil to 365F. In the meantime, to make the battered chicken, whisk together the eggs until frothy and pale yellow. Then whisk in the cornstarch and soy sauce. Add all the chicken and toss to coat.
Fry the chicken in batches, dropping the chicken into the oil one piece at a time (otherwise the pieces will stick together). Fry for 3 minutes until golden brown and fully cooked through. Drain the chicken on paper towels between batches.
Toss the fried chicken in the orange sauce, stirring to coat. Serve the chicken immediately, as it will get soggy once coated with the sauce. Enjoy!
*You can use chicken thighs instead, if you prefer.