Crack the eggs into a shallow dish and whisk until thoroughly mixed. In a separate shallow dish, combine the flour and 1/2 cup cornstarch, seasoning generously with salt and freshly ground black pepper. Dip each piece of chicken into the beaten eggs, ensuring it's fully coated, then dredge in the flour mixture, shaking off any excess.

In a large, deep skillet, pour enough canola oil to reach a depth of 1/4 inch. Heat the oil over medium-high heat until it shimmers and a small piece of chicken sizzles when added. Fry the chicken in batches, ensuring not to overcrowd the skillet, until each piece is golden brown and crispy, approximately 4 to 5 minutes. Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.

In a medium-sized saucepan, heat 1 tablespoon of canola oil over medium heat. Add the finely chopped garlic, ginger, and crushed red pepper flakes, cooking until the mixture becomes aromatic, about 2 minutes. Pour in the fresh orange juice, hoisin sauce, soy sauce, sweet chili sauce, apple cider vinegar, brown sugar, and lemon juice, whisking to combine. Bring the sauce to a gentle simmer.

In a small bowl, mix the remaining 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Gradually whisk this slurry into the simmering sauce, allowing it to thicken. Continue to cook, stirring occasionally, until the sauce achieves a syrupy consistency, about 5 minutes.

Arrange the fried chicken pieces on a serving platter. Pour the thickened orange sauce over the chicken, tossing gently to ensure each piece is well-coated. Garnish with the thinly sliced scallions. Serve the orange chicken over a bed of cooked white rice for a complete and satisfying meal.