Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Pulse panko breadcrumbs in a food processor until fine, like regular breadcrumbs.

Set up a breading station: flour in the first bowl, beaten eggs in the second, and processed panko in the third. Dip each chicken chunk in flour, then egg, then press into panko. Place on the prepared baking sheet.

Spray the breaded chicken generously with cooking spray or brush lightly with vegetable oil. Bake for 20 to 25 minutes until golden brown and internal temperature reaches 165 degrees F.

While chicken bakes, heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add ginger, garlic, and crushed red pepper. Cook for 30 seconds until fragrant.

Add cornstarch, rice wine, orange juice, sesame oil, soy sauce, sugar, white vinegar, and orange zest. Stir to combine and bring to a boil, stirring constantly until the sauce thickens into a glossy glaze, about 2 to 3 minutes. Remove from heat.

As soon as the chicken comes out of the oven, toss it immediately with the orange sauce until every piece is evenly coated. Serve topped with green onions, sesame seeds, or extra crushed red pepper.