Orange Chicken

 Ingredients

4              Egg Whites

2T            Cornstarch

4              Boneless, Skinless Chicken Thighs, Cut Into Bite Sized Pieces

 Sauce:

1/2C         Orange Juice

1T            Soy Sauce

1T            Packed Brown Sugar (OR White Sugar OR Honey)

1T            Rice Vinegar (or Regular Distilled Vinegar)

1/4t          Sesame Oil

 Dash Of Salt

 Dash Of Crushed Red Pepper, More To Taste

1 clove     Garlic, Pressed Or Minced

2t             Minced Ginger

1t             Cornstarch (additional)

 Zest Of 1           Orange (optional)

1/4C         Water

2              Green Onions, Sliced

Process

For the chicken:

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

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

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.

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

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.

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

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.

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.

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