Orange Chicken

Directions

1. 1
   Place chicken in 1-gallon zipper-lock bag; set aside.
2. 2
   Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved.
3. 3
   Measure out 3/4 cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade.
4. 4
   Refrigerate 30 to 60 minutes, but no longer.
5. 5
   Bring remaining mixture in saucepan to boil over high heat.
6. 6
   In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce.
7. 7
   Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute.
8. 8
   Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside.
9. 9
   Place egg whites in pie plate; using fork, beat until frothy.
10. 10
    In second pie plate, whisk cornstarch, cayenne, and baking soda until combined.
11. 11
    Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels.
12. 12
    Preheat oven to 400 degrees.
13. 13
    Place half of chicken pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly.
14. 14
    Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken.
15. 15
    Arrange chicken pieces on baking sheet lined with non-stick foil.
16. 16
    Spray with cooking oil spray.
17. 17
    Bake for 30-45 minutes or until golden brown and cooked through.
18. 18
    Reheat sauce over medium heat until simmering, about 2 minutes.
19. 19
    Add chicken and gently toss until evenly coated and heated through.
20. 20
    Serve immediately.