In small bowl, combine orange juice, brown sugar, soy sauce, rice wine, cornstarch and orange zest. Set aside.
In a small bowl, whisk together the egg whites and water. Stir in chicken pieces.
In a pie plate, stir together cornstarch, flour, salt and pepper with a fork or clean whisk.
Taking a few pieces of chicken at a time, dip chicken into the flour mixture.
In a large skillet, add vegetable oil to cover pan to a 1/2-inch depth. Heat skillet over medium to medium-high heat. Brown chicken, a few pieces at a time. Remove chicken and allow to drain on paper-towel lined plate or rack. Continue until all chicken is browned. (Note: You may need to adjust heat up or down to maintain oil temperature as you cook.) Set aside.
In a separate skillet or wok, heat 1-2 tablespoons oil over medium-high heat. Add garlic and ginger and stir until fragrant (just a few seconds). Stir in green onions, red pepper flakes, and peas.
Add orange sauce and stir until thickened.
Stir in chicken and simmer until evenly coated and heated through.