Step 1

In a medium mixing bowl whisk together chicken broth, orange juice, sugar, vinegar, tamari, garlic, orange zest, Sriracha, grated ginger, and white pepper.

Step 2

Cut chicken into 1-inch pieces. Place in a large freezer bag or bowl with a lid. Add 2/3 cup of the chicken broth mixture. Stir to coat and chill for 30 minutes.

Step 3

In a medium saucepan, heat the remaining marinade over medium-high heat. Whisk together the 2 tablespoons corn starch with 2 tablespoons water.

Step 4

When marinade begins to boil, whisk in corn starch mixture, stirring until thickened.

Step 5

Remove from heat and set aside.

Step 6

In a large skillet, heat oil over medium-high heat.

Step 7

Place rice flour in a medium mixing bowl and beaten eggs in another. Drain the marinade off chicken and discard.

Step 8

Dip chicken pieces into the beaten eggs.

Step 9

Then dip chicken into the rice flour. I just add chicken, toss, add chicken, toss... until I have all my chicken in the rice flour bowl. Then I toss the whole thing until all the flour is absorbed onto the chicken.

Step 10

When the oil is hot, add 1/2 of the coated chicken pieces. Turn after 90 seconds browning the other side. Each batch should take 3 minutes to cook.

Step 11

Using a slotted spoon remove chicken and drain. Repeat the process with the remaining chicken pieces. When frying the last of the chicken, reheat the sauce.

Step 12

Place chicken in a large serving bowl, add sauce. Toss/stir well to combine.

Step 13

Garnish with sesame seeds, a few red pepper flakes, and sliced green onion. Serve over hot white rice.