Orange Chicken

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2 tablespoons cornstarchChicken Orange

  • 4 egg whites
  • 4 boneless chicken thighs


  • ½ cup of orange juice
  • 1 tablespoon soy sauce (I use low sodium)
  • 1 packed tablespoon of brown sugar
  • 1 tablespoon of rice wine vinegar
  • ¼ teaspoon of sesame oil
  • Dash of salt
  • Dash of crushed red pepper
  • 1clove garlic, pressed
  • A little grated or minced ginger
  • 1 teaspoon cornstarch
  • Peanut or vegetable oil for frying


For the chicken:

  1. Cut chicken into bite sized chunks.
  2. In a large bowl whisk together the cornstarch and egg whites until almost frothy about 1 minute.  Add the chicken to the mixture and allow to sit for 5 to 10 minutes.

For the sauce :

  1. Meanwhile put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic, and ginger in a skillet and whisk.  Heat till bubbling and starting to thicken, about 5 minutes.
  2. Whisk together the cornstarch and ¼ cup of water in a small bowl add 1 to 2 tablespoons of the cornstarch slurry to the sauce.  Mix in and thicken for 1 minute.
  3. Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep fry thermometer inserted in the oil registers 350⁰ F. Carefully drop the chicken into the oil 1 piece at a time and move it around, flipping it gently, until golden brown 3 to 4 minutes. .  Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes.  Then drop them back in the oil for 1 minute to really solidify the coating.
  4. Toss the chicken in the sauce and serve
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