Pour into a saucepan the water, orange juice, lemon juice, rice vinegar, and soy sauce and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, red pepper, and chopped onion.

In a small bowl mix 3 Tablespoons of cornstarch with 2 Tablespoons of cold water mix well and add it to your sauce. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.

Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into the bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, and shake to coat.

Heat the oil in a large skillet over medium heat. Place the chicken in the skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.

Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Reduce heat to medium-low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.