Marinate the chicken by cutting into 1-inch pieces, cover with tangerine juice, and refrigerate for 2 hours.

Prepare the sauce by whisking tangerine juice, hoisin sauce, red chili paste, brown sugar, garlic paste, ginger paste, and red pepper flakes. Simmer for 10 minutes.

Coat the chicken in a mixture of eggs, cornstarch, salt, and pepper until evenly coated.

Fry the chicken pieces in heated oil at 300°F (150°C) for about 5 minutes until golden brown, then drain on a wire rack.

Thicken the sauce with a cornstarch slurry, and cook for an additional 2-3 minutes until glossy.

Combine the fried chicken with the thickened sauce, peeled tangerines, and diced red bell pepper. Toss to coat well.

Serve hot over steamed rice and garnish with green onions and sesame seeds.