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1
FOR THE MARINADE AND SAUCE: Place chicken in 1-gallon zipper-lock bag; set aside.
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2
Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved.
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3
Measure out 3/4 cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade.
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4
Refrigerate 30 to 60 minutes, but no longer.
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5
Bring remaining mixture in saucepan to boil over high heat.
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6
In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce.
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7
Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute.
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8
Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside.
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9
FOR THE COATING: Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined.
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10
Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels.
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11
Place half of chicken pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly.
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12
Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken.
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13
TO FRY THE CHICKEN: Heat oil in 11- to 12-inch Dutch oven or straight-sided saute pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer.
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14
Carefully place half of chicken in oil one piece at a time; fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking.
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15
Transfer chicken to large plate lined with paper towels.
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16
Return oil to 350 degrees and repeat with remaining chicken.
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17
TO SERVE: Reheat sauce over medium heat until simmering, about 2 minutes.
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18
Add chicken and gently toss until evenly coated and heated through.
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19
Serve immediately.
