Line a sheet tray with a wire cooling rack
. Slice chicken into 2-inch pieces. In a large bowl, whisk
together eggs, cayenne, salt and black pepper to taste. In a paper bag, shake together salt, pepper, flour and cornstarch
. Dip the chicken in batches, first in egg mixture, then in the flour mixture and shake to coat. Set on a wire rack and let sit 10 minutes. While chicken is resting, prepare sauce. In a large straight sided saute pan combine orange zest
, orange juice, brown sugar
, butter, hot pepper flakes and Worcestershire sauce. Stir, bring to a boil, then reduce heat and simmer
until thickened, 5 to 8 minutes. Carefully place chicken in hot oil and fry until golden and crispy, 5 to 8 minutes. Transfer to the saute pan with the sauce and toss until evenly coated. Remove to a serving platter and serve on Stormy Rice.