Ingredients
- Chicken:
- 2 Tbs cornstarch
- 4 egg whites
- 4 boneless chicken thighs, cut into bite size pieces
- Sauce:
- 1/2 cup orange juice
- 1 Tbs soy sauce
- 1 packed Tbs brown sugar
- 1 Tbs rice wine vinegar
- 1/4 tsp sesame oil
- dash salt
- dash crushed red pepper
- 1 clove garlic, crushed
- a little grated or minces ginger
- 1 tsp cornstarch
- vegetable oil for frying
Preparation
Step 1
For the chicken:
In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5-10 minutes.
For the sauce:
Meanwhile, 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 until bubbling and starting to thicken about 5 minutes.
Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1-2 Tbs of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
Heat about 2 inches of oil in a heavy-bottomed dutch oven until a thermometer reads 350. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3-4 minutes. Let the pieces drain on a plate lined with paper towels for 2-3 minutes. Then drop them back into the oil for 1 minutes to really solidify the coating
Toss the chicken in the sauce and serve.
Yields: 4 servings