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1
For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute.
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2
Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
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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.
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4
Heat until bubbling and starting to thicken, about 3-4 minutes.
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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.
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6
Mix in and thicken for 1 minute.
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7
(If sauce gets overly thick, just add in another 1/4 cup water and whisk in.)
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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.
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9
Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes.
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10
Then drop them back into the oil for 1 minute to really solidify the coating.
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11
Toss the chicken in the sauce and serve immediately with orange zest and sliced green onions on the top.
