In a large mixing bowl, combine the chicken pieces with soy sauce, grated ginger, and orange peel. Toss well to coat, then let marinate for 10 minutes.
Prepare a coating station with three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs.
Using tongs or your hands, coat each marinated chicken piece first in flour, then dip into the beaten egg, and finally roll in panko breadcrumbs until fully covered.
Heat vegetable oil in a large skillet over medium-high heat until shimmering and hot. Carefully add the coated chicken bites in a single layer.
Fry the chicken bites for about 3–4 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
In the same skillet, add sliced bell peppers and stir-fry for 2–3 minutes until they are brightly colored and slightly softened.
Mix soy sauce and honey in a small bowl, then pour over the vegetables in the skillet. Toss to coat and cook for another minute until the sauce slightly thickens.
Return the crispy chicken bites to the skillet, tossing gently to coat everything with the glaze and combine the flavors. Cook for another minute.
Transfer the chicken bites and vegetables to a serving platter and serve immediately. Enjoy the crunchy, flavorful bites with a side of rice or on their own.
