In a large bowl, whisk together the eggs, oil, salt, and pepper. Set aside. In a separate bowl, whisk together the cornstarch and flour. Dip each chicken thigh into the egg mixture and then into the cornstarch flour, patting on both sides to ensure an even coating. Shake off excess and place on a baking sheet. Continue dredging the rest.

Fill a large pot about halfway up with vegetable or canola oil and set over medium-high heat. Bring the oil to 375 degrees F, using a deep-fry thermometer to monitor it. Once hot, carefully place in about 2 to 3 pieces of chicken at a time, depending on the size of your pot. You don't want to over-crowd the pot or else the oil's temperature will drop and the chicken won't cook properly. Fry until golden brown and crispy all around, about 8 to 10 minutes. Drain with a slotted spoon and place on a wire rack set over a baking sheet. Continue frying the remaining chicken in the same manner.

Keep the chicken warm in a preheated 250 degree F oven while you make the sauce.

To make the sauce, in a medium bowl, whisk together the soy sauce, orange juice, and brown sugar. Set a large skillet, with high sides, over medium-high heat with 1 tablespoon oil. Once hot, add in the ginger, garlic, and chiles. Cook for about 1 to 2 minutes, until fragrant. Stir in the rice wine vinegar, the orange juice mixture and the orange peels. In a separate bowl, stir together the water and cornstarch until smooth. Whisk the cornstarch water into the orange sauce, and cook until the sauce has thickened, about 5 to 8 minutes. Place the chicken into the sauce, turning over to coat both sides evenly. Cook for 1 to 2 minutes. Serve two pieces of chicken per person with cooked white rice and sautéed broccolini. Enjoy!