In a mixing bowl, combine 1 cup of freshly squeezed orange juice, ¼ cup low-sodium soy sauce, 2 tablespoons sugar, and a generous sprinkle of red pepper flakes. Add 1-2 finely chopped chili peppers based on your heat preference. Whisk together until the sugar dissolves, and set aside to let the flavors meld while you prepare the chicken.

Cut 1 pound of boneless, skinless chicken into bite-sized pieces. In a shallow dish, place ¾ cup of flour, seasoned lightly with salt and pepper. Dip each chicken piece into the flour, shaking off excess, then into a beaten egg to create a sticky coating. Give them another dusting of flour for extra crunch. Set the breaded chicken aside on a plate.

In a large wok or deep pan, heat about 2 inches of vegetable oil over medium-high heat. Ensure the oil reaches 350°F for optimal frying. Carefully add the breaded chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 5-7 minutes or until golden brown and crispy. Remove and drain the chicken on a paper towel-lined plate.

Once all chicken is fried, pour out excess oil from the wok, leaving about 1 tablespoon. Over medium heat, return the fried chicken to the wok. Pour the prepared orange sauce over the chicken and stir well to coat every piece. Cook for 2-3 minutes until the sauce thickens and becomes glossy.

Turn off the heat and transfer the Hot Orange Chicken to a serving dish. For an appealing finish, garnish with sliced green onions. Serve immediately over steamed rice or mixed greens.