Preheat oven to 400F and place a wire rack on top of a baking sheet. Set aside.

Zest an orange and set the zest aside for the sauce before juicing the orange into a large bowl. Add the egg, rice vinegar, and black pepper. Whisk together.

Cut the chicken into bite size pieces and add to the orange juice mixture. Stir to coat the chicken.

Mix the breadcrumbs and parmesan in a large bowl. Dip the chicken pieces in the breadcrumbs and add to the wire rack. If you have leftover egg mixture and breadcrumbs, you can run a few pieces back through a second time.

Bake for 14-16 minutes or until the largest pieces reach an internal temperature of 165F.

Mix the chicken stock, soy sauce, pancake syrup, orange juice, and crushed red pepper together, reserving the orange zest for the end of cooking. Set aside.

Heat the olive oil in a large skillet over medium-high heat before adding the ginger and garlic. Cook until fragrant, about 30-60 seconds.

Add the chicken stock mixture to the pan. Continue cooking, stirring often, until the sauce thickens. This should take 6-8 minutes or about the same time as the chicken comes out of the oven.

When the sauce thickens, remove from the heat, add the orange zest, and stir before adding the baked chicken and stirring to coat. Top with sesame seeds, additional orange zest, green onion, and serve over rice or vegetables.