Place the cut pieces of chicken in a large sealable bag or bowl.

In a medium bowl, add the broth, orange juice, zest, vinegar, soy sauce, brown sugar, garlic, and cayenne pepper. Whisk to combine.

Measure out 3/4 cup of the orange juice mixture, and pour it over the chicken. Stir to combine. Marinate for 30 minutes.

Place the rest of the orange juice mixture in a small saucepan.

In a small bowl, combine cornstarch and cold water. Whisk until smooth; add to the saucepan with the orange mixture, and heat over medium-high heat.

Bring to a simmer, cook for 3 minutes until thickened.

Remove sauce from heat, prepare to fry chicken.

Preheat oil to 350°F in a large skillet or deep fryer.

Beat eggs until foamy; place cornstarch in shallow dish.

Dip chicken pieces in eggs, then coat with cornstarch. Fry until golden, about 5-6 minutes.

Drain fried chicken on paper towels. Cook vegetables in oil until tender-crisp.

Pour sauce over chicken and veggies, toss to coat.

Serve over hot cooked rice, garnish with green onion and sesame seeds if desired.