Ingredients

The following ingredients have 4 Servings
  • 3 egg whites whisked
  • 3 tablespoons cornstarch
  • 4 boneless skinless chicken breasts cut in bite size pieces (1.5 lbs.)
  • Vegetable oil for frying
  • 1 cup orange juice plus 2 tablespoons to mix with cornstarch
  • ⅓ cup brown sugar
  • 2 tablespoons rice vinegar (see notes)
  • 1 tablespoon fresh grated ginger (¼ teaspoon ground)
  • 1 tablespoon chili paste (sambal oelek) more or less to taste
  • ¼ teaspoon garlic powder
  • 1 tablespoon cornstarch 
  • 2 green onions thinly sliced
  • 2 tablespoons orange zest
  • 1-2 pinches crushed red pepper
  • Orange slices for garnish

Instruction

  • In a large bowl whisk together the eggs and 3 tablespoons cornstarch. Add the chicken and stir to coat. Heat about an inch of oil in a Dutch oven or heavy stockpot over medium high heat. Fry the coated chicken until cooked through, browned, and crispy on both sides. Work in batches cooking the chicken in a single layer with space between the pieces. Remove to paper towels to drain. 
  • In a saucepan or skillet whisk together the orange juice, brown sugar, rice vinegar, grated ginger, chili paste, and garlic powder. Heat over medium to a low boil and then reduce to a simmer. Whisk together 1 tablespoon cornstarch and 2 tablespoons orange juice. Whisk it into the skillet and continue simmering until the mixture thickens. 
  • Add the fried chicken pieces back to the skillet and heat for 1-2 minutes. Top with the the green onions, orange zest, and crushed red pepper. For best results serve promptly.