Instructions:
- Cut chicken into 1-inch pieces. Toss with 1 Tbsp soy sauce and sherry. Let sit for 15 minutes.
- In a shallow bowl, whisk together cornstarch, flour, baking powder, salt, and pepper.
- Dip each piece of marinated chicken first into the lightly beaten egg white, then thoroughly dredge in the dry breading mix, pressing firmly so the coating adheres well. Set aside on a dry plate.
- Pour oil into the deep pot to a depth of about 1.5 inches. Heat oil over medium-high heat until it reaches 350°F (175°C).
- First Fry (The Cook): Carefully add the chicken pieces in batches, frying for 3–4 minutes until lightly golden. Remove and drain on a wire rack set over a baking sheet.
- Second Fry (The Crisp): Increase the oil temperature to 375°F (190°C). Return the partially cooked chicken to the hot oil in batches. Fry for 1–2 minutes until deep golden brown and fully cooked through. Drain well on the rack.
- Make the Glaze: While the chicken is frying, combine all Orange Glaze ingredients (except the cornstarch slurry) in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Thicken the Sauce: Whisk the cornstarch slurry one last time, then slowly pour it into the simmering sauce, whisking constantly until the sauce thickens rapidly. Remove from heat immediately.
- Toss and Serve: Place the crispy chicken in a large mixing bowl. Pour the warm glaze over the chicken and toss quickly and gently until every piece is evenly coated and glistening. Serve immediately.