In a mixing bowl, toss chicken pieces with cornstarch until lightly coated.
Heat oil in a large skillet over medium-high heat. Add chicken in batches and cook until golden and fully cooked. Remove and set aside.
In the same skillet, add orange juice, gluten-free soy sauce, sugar (or honey), rice vinegar, garlic, and ginger. Bring to a gentle simmer.
Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and becomes glossy.
Reduce heat to low and add cooked chicken back to the skillet. Toss until evenly coated with sauce.
Remove from heat and serve immediately.
