Orange Chicken

1. 1

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

2. 2

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

3. 3

   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.

4. 4

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

5. 5

   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.

6. 6

   Mix in and thicken for 1 minute.

7. 7

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

8. 8

   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.

9. 9

   Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes.

10. 10

    Then drop them back into the oil for 1 minute to really solidify the coating.

11. 11

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

* Per serving · 4 servings · Values may vary.