In a large saute pan set over medium-high heat, place the orange juice,
pineapple juice, orange zest, garlic, ginger, green onion, sesame oil, soy
sauce, mirin, sugar and red pepper flakes. Bring the pan to a boil and stir
occasionally until the sugar is dissolved and the liquid has reduced to a
thick syrup, about 18 to 20 minutes. While the sauce is reducing, place the
oil in a large 6-quart pot and bring to 375 degrees F.
Reserve the wing tips for a stock or soup, and place the rest of the chicken
pieces in a large bowl. In a small bowl, season the cornstarch with the
Essence. Place the seasoned cornstarch in large, 1-gallon heavy-duty plastic
bag and place the chicken pieces in the bag in batches. Shake the bag to
coat the chicken, remove the chicken from the bag and place 8 to 10 pieces
in the hot oil to fry. Fry in the oil, stirring occasionally for 6 to 8
minutes. Drain briefly on paper towels, place In a clean large bowl and
season lightly with the salt. Continue this process until all the chicken
has been fried. Preheat the oven to 275 degrees F. When all the chicken is
fried and the sauce is reduced, use a spatula to pour the sauce over the
chicken. Toss the chicken in the bowl to evenly coat with the glaze. Once
all the chicken is coated, sprinkle it with the chopped cilantro and the
sesame seeds. Place the chicken in a large ovenproof dish and place in the
oven to keep warm until the guests arrive.
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