Create a dredging station with two bowls. Add eggs in one bowl. In the second bowl, mix together 1/2 cup cornstarch and flour, season with salt and pepper. Dip the chicken in egg, then into the cornstarch mixture.
In a large pan heat on high with 1/4" of oil. Fry chicken in batches for 4-5 minutes until golden and crispy. Place on top of paper towel to drain the oil.
In a saucepan, over medium heat, add 1 tablespoon of oil. Cook for 2 minutes garlic, ginger, and red pepper flakes. Whisk in orange juice, soy sauce, apple cider vinegar, chili sauce, hoisin sauce, brown sugar, and lemon juice and bring to a simmer.
In a small bowl, whisk together the remaining tablespoon of cornstarch and 2 tablespoons of water. Slowly whisk into sauce to thicken and simmer for about 5 minutes until sauce is syrupy.
Toss chicken with sauce and green onions. Serve with rice.