Instructions

1. Add the chicken to a resealable bag, large dish or bowl. Whisk the ingredients together for the marinade and then pour over the chicken, tossing to coat. Cover and refrigerate for at least 30 minutes or up to several hours.
2. Heat a large, deep pot over medium-high heat. Add enough oil to only fill the pot up halfway, any more that that might cause the oil to boil over when you add the chicken. Once the oil reaches 375 degrees, you can start to fry the chicken. Drain the chicken from the marinade and carefully add a few pieces at a time to the oil. Fry until the chicken is browned and cooked through, about 3-4 minutes. Repeat with the remaining chicken until all the chicken is cooked. Cover the chicken with foil to keep warm.
3. Make the sauce by adding a tablespoon of sesame oil to a skillet. Add the ginger and garlic and toast for 15 seconds, stirring. Pour in the chicken broth, soy sauce, sriracha and sugar and whisk to combine. In a small bowl, whisk together 3 tablespoons of cornstarch with 3 tablespoons of water. Once the sauce comes to a boil, whisk in the cornstarch slurry and bring back to a boil. Simmer for 2-3 minutes until the sauce has thickened.
4. Add the fried chicken to a large bowl along with the drained mandarin oranges. Pour the sauce in a little at a time and toss until the sauce is to your liking.
5. Garnish with scallions and sesame seeds if desired.