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Heat 2in of vegetable oil to 375deg (medium high) in industrial-grade pot or dutch oven. Cut chicken into 1in cubes, add to medium mixing bowl with 1tbsp soy sauce and sesame oil, and marinate for 5mins. Grate oranges for zest and squeeze to produce 1 cup of juice (keep separate). Add juice to a second larger mixing bowl with brown sugar, vinegar and remaining 1tbsp of soy sauce and set aside. Beat eggs in third, wide shallow bowl. Generate a fourth equally spacious receptacle and add cornstarch. Using your hands, transfer marinated chicken pieces to the egg bowl and coat (preserve the marinade). Then, after allowing excess sauce to drip away, dredge in cornstarch bowl and toss until fully coated and set aside. Using a slotted spoon, carefully transfer powdered chicken into hot oil and fry until golden brown, ~6mins. Transfer in batches to fifth paper towel-lined bowl and sprinkle with salt. Remember to allow oil to return to temperature between each batch! While the chicken is cooling, heat 2tsp oil in a small saucepan over medium-low heat, and cook garlic, ginger and red pepper flakes until garlic and ginger are golden brown, ~2-3mins. Pour in the remaining orange juice marinade from way back in step 1. Bump heat to medium and cook until mixture is thickened to the consistency of maple syrup (~5mins). Remove from heat and add orange zest. Transfer fried chicken and orange syrup to a sixth bowl to coat each piece of chicken in delicious sugary goodness. Plate with raw chopped scallions and cooked rice.