Orange Chicken

By gina62_cooks

Ingredients

• SAUCE:
• CHICKEN;
• 2 TBSP cornstarch
• 4 egg whites
• 4 boneless chicken thighs or breasts, cut into bite-sized pieces
• 1/2 cup orange juice
• 1 TBSP soy sauce
• 1 packed TBSP brown sugar
• 1 TBSP rice wine vinegar
• 1/4 tsp sesame oil
• Dash salt
• Dash crushed red pepper
• 1 clove garlic, grated
• A little grated fresh ginger
• 1 tsp cornstarch

Preparation

Step 1

CHICKEN: In a large bowl, whisk together the cornstarch and egg whites with a fork til almost frothy, about 1 minute. Add the chicken to the mix and allow to sit for 5 to 10 minutes.
SAUCE: Put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat til bubbling and starting to thicken, about 5 minutes.
Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 TBSP of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
Heat about 2 inches of vegetable oil in a Dutch oven til a thermometer registers 350. Carefully drop the chicken into the oil and move it around, flipping gently, til golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating. Toss the chicken in the sauce and serve.