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Orange Chicken

Ingredients:

  • 2 tablespoons cornstarch
  • 4 egg whites
  • 4 boneless chicken thighs, cut into bite-sized pieces

    • SAUCE

    • ½ cup of orange juice (I used Simply Orange)
    • 1 tablespoon soy sauce
    • 1 packed tablespoons brown sugar
    • 1 tablespoon rice wine vinegar
    • ¼ teaspoon sesame oil
    • Dash salt
    • Dash crushed red pepper
    • 1 clove garlic, pressed
    • A little grated or minced ginger
    • 1 teaspoon cornstarch
    • Vegetable or peanut oil, for frying

Instructions

  1. For the chicken: In a large bowl, whisk together cornstarch and egg whites with a fork until almost frothy, about 1 minutes. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
  2. 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.
  3. Whisk together cornstarch and ¼ cup water in a small bowl and add 1 to 2 tablespoons of cornstarch slurry to the sauce. Mix in and thicken for 1 minutes.
  4. Heat about 2 inches of vegetable oil in low pot until oil reaches 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes.Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
  5. Toss the chicken in the sauce and serve

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Total Time: 50 minutes

Nutrition

  • Calories 659g
  • Fat 33g
  • Carbs 48g
  • Fiber 3g
  • Sugar 3g
  • Protein 40g