In a large bowl, combine the flour, salt, and black pepper. Dredge the chicken pieces in the flour mixture, shaking off any excess.

Dip the floured chicken into the beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.

Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded chicken pieces in batches, cooking until golden brown and crispy, about 4-5 minutes per side. Remove and drain on paper towels.

In a separate saucepan, combine orange juice, sugar, soy sauce, rice vinegar, cornstarch, garlic powder, and ginger. Bring to a simmer over medium heat, stirring until the sauce thickens, about 5-7 minutes.

Once the sauce is thickened, add the crispy chicken to the saucepan and toss to coat evenly.

Serve the orange chicken hot, garnished with sliced green onions and sesame seeds.