Add the soy curls to a bowl and cover with boiling water. Allow to sit for 10 minutes.
Meanwhile, add all of the sauce ingredients (except the corn starch) to a pan over medium heat. Cook for 3 minutes, or until the sugar has dissolved. Combine the corn starch and 2 tablespoon of water in a small bowl, and mix to combine. Add the mixture to the sauce and lower heat. Cook until thickened and set aside.
Drain the soy curls and rinse with cold water. Use your hands to squeeze out as much water as possible.
Combine the flour and corn starch in a bowl. Add the soy curls to the flour mixture and toss until all of the pieces are coated.
Heat a couple tablespoons of oil in a pan. Add the soy curls to the pan and cook until browned on both sides (working in batches if needed).* Once browned, pour ¾ of the sauce over the soy curls. Cook for another 2-3 minutes or until the sauce has caramelized and gotten crispy.
Serve the orange chicken over rice with the remaining sauce and green onion.
*I like to cook mine all at once, just be sure to move them around so that everything gets crispy. If your pan starts to dry out, add more oil as need.