In a small bowl add your 2 eggs and whisk.

In a separate bowl add your flour and cornstarch. Mix to combine.

Pat chicken dry with a paper towel.

Dip the chicken chunks into the whisked eggs and then into the flour mixture.Shake off to the excess and set to the side.

Repeat until all chicken is coated.

Press Sauté on the Instant Pot.

Wait for the Instant Pot indicator to read HOT. Pour in the oil.

Add the chicken and sauté for 2-3 minutes.

Flip and cook an additonal 2-3 minutes, until golden brown on both sides.

Remove the chicken and set aside.

Deglaze the bottom of the pot with 1 cup orange juice and scrape off any food stuck of the pot with a wooden spoon.

Mix in the ginger, garlic, vinegar, granulated sugar, brown sugar, soy sauce, sriracha, and red pepper.

Add the chicken and toss until it is coated in the sauce.

Close the lid and set the pressure release valve to sealing.

Press the manual or pressure cook button and set to 5 minutes on high pressure.

Natural pressure release for 10 minutes. Quick release any remaining pressure.

Remove the lid.

Press the sauté button again.

In a small bowl, whisk together the remaining 2 tablespoons cornstarch and 2 tablespoons orange juice. Whisk well, until no longer lumpy.

Pour the mixture into the instant pot and gently stir to combine.

Let the sauce simmer for 3 minutes.

Turn the instant pot off.

Allow the chicken to thicken for 5 minutes.

Serve over rice and garnish with fresh chopped green onions and orange zest.