2 whole Boneless, Skinless Chicken Breasts
¼ cups Cornstarch
Salt And Pepper
1 cup Fresh Orange Juice
1 cup Water
2 Tablespoons Lime Juice
2 Tablespoons Lemon Juice
2 Tablespoons Rice Wine Vinegar
3 strips Orange Zest - 1" Wide By 2" Tall
½ cups Lightly Packed Brown Sugar
½ teaspoons Fresh Minced Ginger
2 cloves Garlic, Minced
2 Tablespoons Light Soy Sauce
4 whole Dried Red Chilies, Broken In Half (or red chili flakes)
2 Tablespoons Cornstarch, For The Slurry
2 Tablespoons Water, For The Slurry
In a heavy-bottomed pot, heat about an inch of vegetable or canola oil to about 375F. Heat the oven to 250F.
In a large zip top bag, combine the cornstarch, salt and pepper. Add the chicken chunks and seal the bag. Toss to coat completely.
Add the coated chicken to the hot oil in two or three batches. Cook until lightly golden and the chicken reaches an internal temperature of 160 F. Transfer the cooked chicken to a baking sheet lined with paper towels. Hold the chicken in the oven.
In a sauce pan, combine the water, orange juice, lime juice, lemon juice, vinegar, orange zest, brown sugar, ginger, garlic, soy sauce, and dry chilies. Stir to combine. Place the pan over medium heat and bring to a boil. Reduce the heat to medium-low and let the sauce reduce by 1/3.
In a small bowl, prepare the slurry by combining the cornstarch and water until smooth. Pour the mixture into the sauce and whisk until the sauce thickens. Add fried chicken pieces. Stir to coat. Serve immediately.