Whisk the eggs in a large bowl and add the chicken to coat.
Combine the flour, cornstarch, salt, and pepper in a large ziplock bag or a large bowl. Toss the chicken until coated on all sides.
Add enough oil to fill a large, heavy-bottom pot with 3 inches of oil. Use a frying oil like vegetable, canola, or peanut oil.
Heat the oil over medium heat until it reaches 350°. If the oil gently bubbles when a wooden spoon is dipped in then the oil is ready for frying.
Add the chicken in batches and fry for 5-7 minutes, turning occasionally. I needed 3 batches. Remove the chicken with a slotted metal spoon and toss with the sauce to coat.
Serve the orange chicken warm over rice and garnish with sliced green onions, if desired.