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1
Cut chicken into 1 inch cubes.
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2
In a medium sized bowl, combine egg white, 1 Tbsp corn starch and 1 Tbsp soy sauce and mix well.
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3
Add the chicken and stir well until all the chicken is coated.
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4
Let marinate 10 minutes to 1/2 hour.
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5
Place rice flour in a gallon ziploc bag, add chicken and shake vigorously until the chicken is well coated.
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6
Mix together the ingredients for the sauce: Combine honey, 1/4 cup of soy sauce, sesame oil, 3 cloves of mince garlic, grated ginger orange juice concentrate and 2 Tbsp corn starch and mix well.
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7
In a wok or large frying pan, heat oil and add garlic.
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8
cook until aroma is apparent, but be sure not to overcook.
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9
remove garlic and add chicken to hot oil piece by piece and cook until chicken is crispy.
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10
( you can also use deep fryer if you desire).
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11
Remove chicken to a serving bowl and drain all but 2 to 3 Tbsp of oil.
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12
Add dried arbol chili peppers, orange peel, carrots and broccoli to oil and stir fry until carrots and broccoli are al dente.
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13
Add sauce mixture to hot pan all at once and cook until thickened.
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14
Re-introduce chicken and stir until well coated.
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15
Place in serving bowl and serve with rice.
