In a medium saucepan, combine all glaze ingredients and bring mixture to a simmer until reduced. If desired, thicken the sauce further by adding in cornstarch and water mixture.
In a medium saucepan, combine all glaze ingredients and bring mixture to a simmer until reduced. If desired, thicken the sauce further by adding in cornstarch and water mixture.
Pat chicken dry with paper towels. Cut into 2-inch pieces.
Transfer chicken to a large bowl and season with garlic powder, onion powder, salt and pepper.
Sprinkle flour over top, and then toss to coat.
Heat a large non-stick pan over medium-high heat. When hot, add 2 tablespoons of oil, then chicken. (Don't overcrowd the pan; cook chicken in two batches if needed.)
Cook until golden-brown, and cooked through; discard any excess oil.
Pour the orange glaze over the chicken and toss until fully coated.
