Begin by cutting the boneless skinless chicken breasts into bite-sized pieces, ensuring they are uniform for even cooking. Pat the chicken dry with a paper towel to remove excess moisture.

In one bowl, beat the eggs until frothy, while in another bowl, place your gluten-free flour blend. Dip each piece of chicken into the egg, allowing excess to drip off before coating with flour.

Heat vegetable oil in a deep skillet over medium-high heat. Carefully add the chicken pieces in batches, frying them for about 4-5 minutes until golden brown and crispy. Use tongs to turn them halfway through.

For the orange sauce, combine fresh orange juice, orange zest, gluten-free soy sauce, honey, minced garlic, and minced ginger in a medium saucepan. Heat over medium heat until it starts to bubble and thicken.

Create a cornstarch slurry by mixing cornstarch with water, then stir it into the sauce until it has a glossy finish.

Pour the sauce over the crispy fried chicken in the pan, tossing to coat evenly. Serve immediately to maintain the crunch.