In a small/medium sized pot, combine all ingredients from the Orange Sauce Recipe. Mix the ingredients and cook over medium heat until you reach a boil. Lower the temperature to a medium simmer and cook for approximately 15 minutes until the sauce has reduced to a medium viscosity. (This releases the oils in the orange zest making it more floral along with thickening the sauce.)

Set the sauce aside and make the chicken.

In a large frying pan, preferably on an outside side burner or in a deep fryer add your high heat oil and preheat the oil to approximately 350°F.

Clean and cut your chicken into bite sized pieces. Place the chicken in a ziplock bag, pour in the potato starch, and salt, then shake vigorously until all the chicken is lightly coated in the starch and salt.

Add the chicken to the frying pan/deep fryer and fry the chicken for approximately 4 minutes on each side (or until golden brown, about 7-8 minutes total).

Once the chicken pieces are fried, carefully remove them and place them on a paper towel lined plate to absorb excess oil.

Transfer the chicken to a clean frying pan and on medium heat add half the Orange Sauce and saute for 3-4 minutes until the sauce has nicely thickened and coats the chicken.

Remove the chicken from the heat and serve with cooked jasmine rice and sides of your choice!

Enjoy!