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In a large mixing bowl, combine chicken, milk, and eggs. Stir until all chicken is saturated with milk/egg bath. In a gallon-size freezer bag, pour in flour. Drain milk/egg mixture from chicken, then place chicken into flour bag. Seal bag closed. Shake bag until chicken is completely coated with flour.
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Over medium to low heat, in a frying pan, cook chicken in olive oil until completely done and batter is light-golden brown. Set chicken aside on paper towels so grease can drain.
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In a medium sauce pan, over medium heat, mix orange juice, soy sauce, brown sugar, ginger, and zest. Heat until mixture comes to a slight boil, then reduce heat to simmer. Whisk in corn starch until sauce becomes thick.
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In a medium bowl, mix chicken and sauce. Top with sesame seeds and onions. Serve over white rice.