In a bowl, marinate chicken pieces with garlic, ginger, ½ teaspoon shoyu and ½ teaspoon pepper for 20 minutes. In a small saucepan, heat Hawaiian Sun Powdered Passion Orange Drink Mix with water, 2 tablespoons shoyu, and rice vinegar. Bring to a boil, and let sauce reduce for about 5 minutes, then thicken by stirring in potato starch and water mix. Set aside and keep on a low simmer
Pour potato starch into a Ziploc bag, then toss marinated chicken in the potato starch. Heat the cooking oil, and fry chicken on medium-high heat until golden brown, then drain. Immediately after draining, toss and coat the chicken pieces with the Passion Orange sauce.