In a large bowl, toss the chicken cubes with salt, pepper, and one tablespoon of tamari.
Thoroughly coat each chicken piece with cornstarch until no pink is visible.
Heat neutral oil in a large skillet or wok over medium-high heat until it shimmers.
Fry the chicken in batches for about six minutes, ensuring the exterior is golden brown and crispy.
Remove the crispy chicken from the skillet and let it drain on a wire rack.
In a small container, whisk together the fresh orange juice, remaining tamari, and honey.
Add the sauce mixture to the pre-heated skillet after removing excess oil.
Stir in the minced garlic and bring to a simmer, allowing the sauce to reduce and thicken slightly.
Add the fried chicken back to the skillet, tossing well to ensure every piece is coated in the sticky glaze.