Begin by cutting boneless skinless chicken breasts into bite-sized pieces, ensuring they are uniform in size for even cooking. Pat the chicken dry with paper towels to remove excess moisture, which will help achieve a deliciously crispy texture when fried.

In a medium bowl, beat a couple of eggs until well combined. In a separate shallow dish, pour in your gluten-free flour blend to prepare for dredging.

Take each chicken piece and dip it into the beaten eggs, letting any excess drip off. Next, transfer the chicken to the gluten-free flour, coating it thoroughly and shaking off any extra flour.

Heat about an inch of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C). Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 4-5 minutes, or until the chicken is golden brown and crispy.

In a medium saucepan, combine freshly squeezed orange juice, orange zest, gluten-free soy sauce, honey, minced garlic, and ginger over medium heat. Allow this mixture to simmer gently for about 2-3 minutes.

Create a cornstarch slurry by mixing cornstarch with a few tablespoons of cold water until smooth. Slowly add this slurry to the simmering sauce, stirring continuously for 1-2 minutes until the sauce thickens.

Once the chicken is fried and the sauce has thickened, gently toss the crispy chicken pieces in the orange sauce until they are thoroughly coated.

Transfer the coated Gluten Free Orange Chicken to a serving platter, and garnish with sliced green onions, sesame seeds, or fresh cilantro. Serve immediately for the best texture.