First you'll need to create the marinade. Take out a large mixing bowl and combine 3/4 cup of chicken broth, 3/4 cup of FRESHLY squeezed orange juice (trust me, it really makes all the difference!), 1 1/2 tsp of orange zest, 6 tbsp of white vinegar, 1/4 cup of gluten free soy sauce, 1/2 cup of brown sugar, 3 minced cloves of garlic, 1 tbsp of either finely grated ginger or powdered ginger (I used powdered ginger and it worked just fine!), 1/4 tsp of cayenne pepper, 2 tbsp of cornstarch, 2 tbsp of cold water, and a few orange peels. Mix together well until the cornstarch has dissolved. Take out 3/4 cup of the marinade and stick it in the fridge. Add in 1-2 lbs of cubed chicken to the rest of the marinade and refrigerate for 30 minutes. Heat up a pot of canola oil (or a deep fryer if you have one) to 350*F. Next you'll make the coating for the chicken. Beat 3 large egg whites in a small bowl until frothy then set aside. In a medium sized bowl, mix together 1 cup of cornstarch, 1/2 tsp of baking soda, 1/4 tsp of cayenne pepper, and a few shakes of garlic powder. Take the marinated chicken and remove it from the excess marinade. Pat the chicken dry with several paper towels. Take only a few cubes at a time and dip them in the egg wash, then in the coating. Shake off any excess coating then drop them into the heated oil. Cook until the coating is golden and the chicken is cooked all the way through, then remove from the oil and place onto several paper towels to drip off any excess oil. Repeat this process until all of the chicken is cooked. In a separate pan, heat up the saved marinade from the fridge. When it is simmering, dump the cooked chicken into the pan and toss until coated fully.Serve over white rice and ENJOY!!
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