Orange Chicken

Directions

1. 1
   For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute.
2. 2
   Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
3. 3
   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.
4. 4
   Heat until bubbling and starting to thicken, about 5 minutes.
5. 5
   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.
6. 6
   Mix in and thicken for 1 minute.
7. 7
   Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes.
8. 8
   Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes.
9. 9
   Then drop them back into the oil for 1 minute to really solidify the coating.
10. 10
    Toss the chicken in the sauce and serve.