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1
Heat vegetable oil in deep fryer to 350u00b0F.
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2
Season both sides of chicken with salt, pepper and seasoning salt.
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3
Cut chicken breasts into 1 inch bite size pieces.
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4
In a mixing bowl or Ziploc bag, combine the flour, the remaining teaspoon salt and the granulated sugar.
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5
In another bowl whisk together the egg whites and water to create an egg wash (Note: If using All-Whites, you do not need to add water).
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6
Take handful of the chicken-bites and briefly dip and hand toss into the egg wash (coat well).
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7
Now toss the chicken around in the flour mixture until evenly coated.
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8
Deep fry for 6-7 minutes or until golden brown. Then set aside and drain excess grease.
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9
In a Wok, heat 2 tablespoons oil.
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10
While the chicken is frying, whisk together the orange juice, soy sauce, brown sugar, and ginger.
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11
Saute or sweat the garlic and onions in the wok.
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12
Pour in the orange sauce. Heat orange sauce until boiling on high heat, then simmer on low heat.
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13
Add chicken to sauce.
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14
Let simmer for 10 minutes, occasionally turning over chicken for even coating. Chicken will soften and sauce will somewhat thicken as it simmers.
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15
Add dried red peppers during the last few minutes of simmering for spice.
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16
NOTE: For thicker sauce add more brown sugar. For more sauce, double sauce ingredients.
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17
Trick: For leftovers, refrigerate chicken separate from sauce so that the chicken doesn't get soggy.
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18
Serve over rice. Add stir-fry broccoli for traditional orange chicken meal. Enjoy!
