In a large sauté pan set over medium-high heat, place the orange juice, pineapple juice, garlic, ginger, 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 thick syrup, about 18 to 20 minutes. While the sauce is reducing, heat oven to 450 degrees F.
In a small bowl, mix together the BisQuick, Parmesan Cheese and Southwest Essence. Transfer mix to a
large zip lock bag. Dip chicken pieces in egg 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 on a cookie sheet lined with foil and coated with cooking
spray. Lightly sprinkle chicken with a little more Essence and lightly spray with cooking spray. Bake 12-14 min, turning halfway through
bake time. When all the chicken is baked and the sauce is reduced, remove sauce from heat, place
half of the chicken in a large bowl and drizzle with sauce. Stir gently to coat all pieces of chicken. Repeat with remaining chicken and sauce.