½ cup buttermilk, 3 lbs, Skinless chicken breasts, ½ cup flour, ½ tsp pepper, 1 cup water, 12 inch skillet, 2 ½ tsp orange juice, 1 cup brown sugar, 1/3 cup rice vinegar, 2 tbsp soy sauce, 1/3 cup lemon juice, ½ tsp minced garlic, ½ tsp minced ginger root, ¼ tsp red pepper flakes, 3 tbsp cornstarch
Pour the ½ cup of buttermilk into a large bowl. Cut the chicken breasts into bite-sized pieces and add them to the bowl. Stir until all the chicken pieces are coated with buttermilk. Combine the flour, salt and pepper into a separate bowl. One by one, dip each piece of chicken into the flour mixture until completely coated with flour. Shake off any excess. Heat oil in a deep fryer to 375 degree F. Add a few pieces of chicken to the oil at a time and fry for 3 -4 minutes until golden crispy.
Place the fried chicken on tissue paper to soak up the excess oil. Mix together the water, orange juice, brown sugar, soy sauce, lemon juice, minced garlic, minced ginger root and red pepper flakes in a bowl. Place the mixture into a saucepan and heat on high until it starts to boil.
Combine the cornstarch and about 4 tbsp of water into a small bowl and stir until the cornstarch dissolves. Add this mixture to the boiling saucepan and stir for about 5 more minutes. Reduce the heat to low and before adding the fried chicken pieces to the sauce. Allow the chicken to simmer in the sauce for 5 minutes before serving.