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1
In a large saucepan combine the chicken stock, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper. Whisk to dissolve the sugar completely. Transfer 3/4 cup of the mixture to a gallon-sized resealable plastic bag. Add the chicken to the bag then seal and refrigerate for 30-60 minutes, but not longer.
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2
Heat the remaining sauce in the pan over medium-high heat until it comes to a boil. Meanwhile, combine the cornstarch and water in a small bowl, mixing to dissolve the cornstarch. Once the sauce reaches a boil, whisk in the cornstarch mixture. Simmer the sauce until thick and translucent, about 1 minute. Remove from the heat and set aside while you make the chicken.
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3
Preheat oven to 500 F. Grab two pie plates. Put the egg whites in one of them, and beat with a fork until they're frothy and broken up. Combine the cornstarch and flour in the second pie plate. Remove the chicken from the refrigerator and drain in a colander to remove the marinade. Pat the chicken dry with paper towels. Add the chicken to the egg whites, turning to coat on all sides. Drain again to remove the excess egg whites. Finally, place the chicken in the cornstarch/flour mixture and toss to coat. Shake off the excess and place the chicken on a plate. Repeat with all of the chicken pieces.
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4
Place a rimmed baking sheet in the preheated oven for 5 minutes. Remove the sheet, add the oil and return to the oven until the oil just starts smoking, about 5 more minutes. Remove the baking sheet and add the chicken pieces in a single layer. Cook for 7 minutes, or until brown on the bottom. Use tongs to flip each piece of chicken over and cook on the other side until browned and cooked through, about 3-5 minutes. Transfer the chicken to a paper towel-lined plate to drain excess oil.
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5
Reheat the sauce if necessary, and add the chicken, stirring to coat.
