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1
To make the marinade and sauce, combine water, orange juice, orange zest, vinegars, soy sauce, brown sugar, garlic, salt and pepper in a large saucepan.
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2
Whisk together.
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3
Measure out about 3/4 cup of the sauce and transfer it to a gallon baggie.
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4
Add the chicken pieces to the sauce, pressing out the excess air and mixing with your hands.
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5
Let it marinate in the refrigerator for about 2030 minutes, but no longer.
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6
Place the saucepan with the remaining mixture on the stove over medium high heat.
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7
Bring to a simmer, whisking occasionally.
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8
In a small bowl, combine cornstarch and warm water.
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9
Whisk to combine and pour into the sauce.
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10
Continue simmering and stirring for 2-3 minutes while the sauce thickens.
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11
Remove from heat and set aside.
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12
To make the coating, put egg whites in a pie plate and whisk until frothy.
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13
In a second pie plate, combine cornstarch, baking soda and chili powder, mix together.
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14
Heat up a large skillet over medium high heat with vegetable oil.
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15
Take the chicken out of the baggie using tongs and place on paper towels.
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16
Pat to dry.
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17
Place 1/3 of the chicken pieces in the egg whites, toss to coat.
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18
Then place them in the cornstarch mixture and coat thoroughly, shaking off the excess.
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19
Place in the hot oil and fry for about 34 minutes on each side.
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20
Continue with the remaining chicken pieces.
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21
Reheat the sauce if necessary.
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22
Place all the chicken pieces in the sauce and stir carefully.
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23
Serve over rice.
