Begin by pounding the chicken breasts to an even thickness, about ¾ inch, or slice them into cutlets for uniform cooking.

In a large mixing bowl, combine all-purpose flour, corn starch, ground ginger, paprika, cayenne pepper, salt, and black pepper. Whisk until well blended.

In a separate bowl, whisk together the eggs and a splash of water until fully combined and slightly frothy.

Pat the chicken pieces dry with paper towels, then season them with salt and pepper. Dredge each piece in the flour mixture, dip it in the egg wash, and return to the flour mix to coat again.

In a large skillet, pour in enough canola oil to cover the bottom, about ¼ inch deep. Heat the oil over medium heat until shimmering, about 5-7 minutes.

Carefully add the coated chicken pieces to the hot oil and fry for about 4-5 minutes on each side until golden brown.

In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Then, pour in orange juice, zest, honey, vinegar, and a pinch of salt and pepper. Simmer for about 5 minutes.

To thicken the sauce, mix cornstarch with water to create a slurry and add to the skillet, stirring until glossy and thickened. Toss the fried chicken in the sauce until well coated.