Combine the flour, cornstarch, black, pepper, onion powder, paprika, salt and ground ginger in a large ziptop plastic bag and shake to mix well. Add the chicken pieces and toss to coat in the flour mixture.

Heat the canola oil in a large skillet over medium high heat. Carefully add the flour-coated chicken pieces (discard the remaining flour mixture)  and cook over medium high until well browned on all sides, about 7-8 minutes. Tip: Add the chicken and then leave it alone for 5-6 minutes to develop really good color and crispiness on the first side. Then flip it and give it a couple more minutes on the other side to get color and crispiness.

Remove the chicken and keep warm. (The chicken doesn’t have to be completely cooked through at this point; it will return to the heat.)

Meanwhile, make the sauce: Whisk together the orange zest and juice, water, soy sauce, rice vinegar, sugar, ginger, red pepper flakes and cornstarch until everything is well combined and the sugar and cornstarch are dissolved.

Wipe out the pan that you cooked the chicken in and return it to a burner over medium heat. Add the sauce and bring it to a boil. Reduce heat to medium low to maintain a simmer.

Return the chicken to the pan, toss to coat it in the sauce, and cook for 2-3 minutes, until the chicken is cooked through and the sauce has thickened.

Serve chicken over rice with extra sauce.