Categories: Main Dishes

Ingredients

• Vegetable Or Peanut Oil For Frying
• Chicken
• 4 whole Egg Whites
• 2 Tablespoons Cornstarch
• 4 whole Boneless, Skinless Chicken Thighs, Cut Into Bite Sized Pieces
• Sauce:
• 1/2 cup Orange Juice
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Packed Brown Sugar (OR White Sugar OR Honey)
• 1 Tablespoon Rice Vinegar (or Regular Distilled Vinegar)
• 1/4 teaspoon Sesame Oil
• Dash Of Salt
• Dash Of Crushed Red Pepper, More To Taste
• 1 clove Garlic, Pressed Or Minced
• 2 teaspoons Minced Ginger
• 1 teaspoon Cornstarch (additional)
• Zest Of 1 Orange (optional)
• 1/4 cup Water
• 2 whole Green Onions, Sliced

Directions

1. For the chicken:

2. In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute.

3. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.

4. For the sauce:

5. Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger (and orange zest, if using) in a small nonstick skillet and whisk together.

6. Heat until bubbling and starting to thicken, about 3-4 minutes.

7. Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce.

8. Mix in and thicken for 1 minute. (If sauce gets overly thick, just add in another 1/4 cup water and whisk in.)

9. Heat about 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees.

10. In batches, carefully drop a few pieces of chicken into the oil (drop them in one by one to keep them from sticking together) and move it around, 2-3 minutes or until light golden.

11. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes.

12. Then drop them back into the oil for 1 minute to really solidify the coating.

13. Toss the chicken in the sauce and serve immediately with orange zest and sliced green onions on the top.

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