Orange Chicken

Name: Orange Chicken
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 cups 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 teaspoons 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 cups Water; 2 whole Green Onions, Sliced

19 ingredients

11 steps

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 cups 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 teaspoons 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 cups Water
2 whole Green Onions, Sliced

Directions

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

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

For the sauce: 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.
4

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

Mix in and thicken for 1 minute.
7

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

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

Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes.
10

Then drop them back into the oil for 1 minute to really solidify the coating.
11

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