Heat oven to 400 degrees and line your baking sheet.

Cut your chicken into 1 inch cubes.

In a small bowl, gently whisk the egg until the yolk is integrated.

Place the panko crumbs in a separate bowl.

Dip a piece of chicken into the egg. Coat with egg and then remove from the egg bowl. Allow the excess egg to drip back into the bowl.

Move the egg-bathed chicken into the crumbs. Stir gently to coat and shake any excess crumbs into the bowl.

Place the chicken cube onto the baking sheet and repeat until all the chicken is coated.

Bake the chicken at 400 degrees for 15 - 20 minutes until internal temperature reaches 165 degrees. The crunchy outer crust will be light golden brown.

While the chicken is baking, combine pepper flakes, orange juice, honey, vinegar, soy sauce, garlic, and ginger in a small sauce pan. Stir over medium high heat until it just comes to a gentle boil.

In a small cup, combine the cornstarch and water. Stir very well until no lumps remain.

Slowly stir the cornstarch mixture into the saucepan. Whisk over medium heat until sauce thickens. Remove from the heat before this can come to a boil.

When the chicken is fully cooked, coat it with the orange sauce and serve over rice. Sprinkle with green onions and sesame seeds, if desired.