Mandarin Chicken

 
Mandarin Chicken

Marinade:
3 pounds of boneless skinless chicken thighs cut into 1-1/2 inch cubes
1/2 cup soy sauce (aminos)
1 tablespoon toasted sesame oil
2 tablespoons orange juice
1/4 cup cornstarch
1/4 cup gf flour
1 teaspoon baking powder
oil for frying, I used peanut oil

Sauce:
1 tablespoon Sesame Oil
2 tablespoons siracha chili sauce (I used polynesian chili sauce)
2 garlic cloves minced
2 inch cube of fresh ginger peeled and minced
2 cups chicken broth
1/4 cup orange juice
2 tablespoons soy sauce
3 tablespoons granulated sugar
2 tablespoon sherry
1/4 cup cornstarch
1-11 ounce can mandarin oranges drained

Add all ingredient for the marinade to a large bowl and stir to combine. Add the cubed chicken and toss to coat. Let marinate for up to on hour.

Heat a large pot with oil and bring up to 375 F.

In a sauce pan add the ingredients for the sauce except cornstarch and mandarins. Bring to a boil and last add cornstarch mixed with same amount of water to thicken sauce. Reserve mandarins for serving.

Cook chicken cubes in batches and drain on a paper towel.

Serve over cooked rice, add mandarins to each plate, and pour sauce over the top. Delicious and we'll have it again today.