Preheat your deep fryer or a large pot filled with oil to 350-375 degrees.
Cut your chicken into inch sized pieces.
Prepare 3 separate medium sized bowls for breading your chicken.
One bowl with your eggs and water, whipped together.
A second bowl with your flour, cornstarch, pepper and salt mixed together.
A third bowl with your panko crumbs.
Dip your pieced of chicken first in your egg and water mixture, then in your flour mixture, back in your egg mixture again and then into your panko. Set aside.
Cook chicken pieces in your deep fryer for 3-4 minutes until bread crumbs are golden and chicken is fully cooked.
Remove chicken from oil and place on paper towels to remove some oil.
Meanwhile combine your water, orange juice, soy sauce, vinegar, brown sguar, orange zest, red pepper, ginger and garlic in a medium sized sauce pan.
Bring to a boil over medium heat.
Combine your water and corn starch in a small bowl.
Pour your corn starch mixture into your sauce.
Keep the sauce over medium heat, stirring occasionally until desired thickness is reached.
Pour sauce over chicken (and rice) to serve.