Prepare chicken and rinse in cold water, pat dry with paper towels and place in a large bowl.
In a plastic bag, add flour, salt, black pepper and shake to mix well.
In a separate bowl, whisk eggs and 2 tablespoons of water until frothy.
Pour the egg mixture over the the chicken and mix to coat.
Add chicken to the flour mixture in batches, (chicken breasts) first and shake well to coat, then continue with the wings.
In a Wok, add canola oil and heat to 375 F (medium-high heat).
Add coated chicken breast cubes to the hot oil in the Wok and cook until chicken is cooked through, about 2 minutes for each batch, stir frequently.
When cooked, remove and place in a large bowl.
Add coated chicken wings in batches to the hot oil in the Wok and cook until wings are cooked through, about 4 - 5 minutes for each batch, stir frequently. When done, add to the chicken breasts in the bowl and keep warm in a 250 F oven.
Meanwhile, in a large saucepan, add 1 1/2 cups of water, orange juice, lemon jjuice, rice vinegar, and soy sauce. Cook over medium heat for about 3 - 4 minutes, stirring occasionally.
Stir in brown sugar, orange zest, ginger, garlic, onion and red pepper flakes. Bring to boil.
In a small bowl, mix together tapioca starch and cold water until smooth.
Slowly add the tapioca starch mixture to the sauce and cook until sauce thickens slightly, stirring constantly.
Pour sauce over the cooked chicken and stir to coat well.
Serve with cooked rice.
You may also spoon sauce on chicken for each serving if desired.