Preheat oven to 400 degrees F. Add panko breadcrumbs to a food processor and pulse until fine, resembling regular store-bought breadcrumbs.

Set up your four-bowl breading station: flour in the first bowl, beaten eggs in the second, processed panko in the third, and raw chicken chunks in the fourth.

Coat each chicken piece in flour, shake off excess, dip in egg, then press firmly into panko. Place on a baking sheet without stacking. Spray generously with cooking spray or brush lightly with oil.

Bake for 20 to 25 minutes until golden and the internal temperature reads 165 degrees F. Pieces should look deep golden, not pale.

While chicken bakes, heat reserved vegetable oil in a saucepan over medium heat. Add ginger, garlic, and crushed red pepper. Stir for 30 seconds until fragrant.

Add orange juice, orange zest, soy sauce, rice wine, sesame oil, sugar, vinegar, and cornstarch to the saucepan. Stir to combine and bring to a boil. Cook 3 to 4 minutes until sauce thickens enough to coat the back of a spoon. Turn off heat.

Remove chicken from oven and immediately toss with orange sauce while hot and crispy. Serve right away for best texture.