Orange Chicken

By kjs1010

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