Season the chicken pieces with salt and pepper. In one bowl, beat the eggs. In another, mix cornstarch and flour. Dip each chicken piece in egg, then dredge in the flour mixture until fully coated.
Heat oil in a deep skillet or frying pan over medium-high heat. Fry the chicken in batches for 3–4 minutes per side, or until golden brown and fully cooked. Drain on paper towels.
In a saucepan over medium heat, combine the mandarin juice, soy sauce, vinegar, honey, ginger, garlic, and orange zest. Bring to a simmer and cook for 3–4 minutes. Stir in the cornstarch slurry and simmer for another 1–2 minutes, or until the sauce thickens and becomes glossy.
Add the fried chicken to the saucepan with the sauce. Toss to coat all pieces evenly. Let simmer for 1–2 minutes to soak up the flavor.
Serve the Mandarin Chicken over steamed rice. Garnish with sesame seeds, green onions, and extra orange segments if desired.