Add to to a heavy duty pot several inches of mild flavored/high heat friendly oil. Place heat on medium and allow it to slowly heat up while preparing the chicken. The Ideal temperature range is 375-380 degrees.

Cut chicken into bite sized pieces and toss it with salt and pepper.

Prepare the breading. Whisk 1-2 eggs in one bowl. In a second bowl combine the Starch, gluten free all purpose flour, potato flour, salt & pepper.

Double bread the chicken. First toss in the flour mixture, then coat the chicken with the eggs making sure to allow excess to drip off. Then place the chicken again into the flour mixture fully covering it. Set on a plate and allow it to sit for a few minutes. If theres extra breading- feel free to toss the chicken in once more- especially if there are any wet spots from the egg.

Fry the chicken: Depending on the size of your pan- fry in ⅓ to ½ at a time. Fry for 8-9 minutes until lightly golden brown and cooked through. Place on a plate with a paper towel so that the excess oil can drain off.

Make the sauce: Zest the orange adding it to a small sauce pan and then squeeze in the orange juice discarding of any seeds. Add all the remaining sauce ingredients to the pan and simmer on medium low for 10 minutes or so until thickened whisking often.

Toss the sauce with the chicken & serve over rice! Store leftovers in the fridge for 3-4 days.