1½lbChicken Thighs, boneless, skinlesscut into ½ inch cubes
½cupFlour
¼cupCorn Starch
1tspGround Ginger
1tspSalt
1tspOnion Powder
1tspBlack Pepper
1tspPaprika
For the Rice
2cupShort Grain Rice
1 qt Chicken Broth
1tspGinger Powder
For the Sauce
3Orangeszested, juiced
¼cupHoney
½cupRice Vinegar
¼cupFresh Gingergrated
1tbspSeasame Seeds
3Garlic Clovesminced
1tspSalt
1tbspBrown Sugar
2tbspCorn Starch
1tspBlack Pepper
¼cupCoco Aminos
Instructions
Prepare all of the ingredients.
In a bowl, combine ingredients for chicken. Toss until well coated.
In a saucepan over medium-high heat, add ingredients for rice. Cover and cook for 17 minutes. Turn off heat and let sit until ready to serve. DO NOT remove lid.
In a shallow frying pan over medium heat, add oil. Once hot enough to make a drip of water crackle, begin frying chicken in batches. Stir occasionally and let cook for 3 minutes per batch. Remove from oil to a paper towel cover plate.
In a large saute pan over medium high heat, add all sauce ingredients. Stir to combine and keep from burning. Let simmer while cooking chicken. Once all chicken is cooked, add to sauce and toss to coat. Let cook for 3 minutes more.
Serve a portion of rice, with a serving of chicken over top. Add a little extra sauce over rice. Sprinkle with scallions and sesame seeds.