For the chicken:
Mix the flour and seasonings together. In a medium skillet, heat the oil.
Dredge the chicken in the seasoned flour. Place the chicken in the skillet. Do not overcrowd the chicken.
Cook in batches, if necessary, turning with tongs until the tenders are golden brown.
Remove and drain on paper towels. Toss with sweet and sour sauce.
For the sauce:
In a small saucepan, combine the ketchup, soy sauce, vinegar and brown sugar.
Over medium-high heat, bring the sauce to a boil, stirring occasionally. Reduce the heat.
In a small cup, mix the cornstarch into the orange juice until dissolved.
Stir into the sauce and simmer, stirring occasionally, until sauce thickens, approximately 5 minutes.