- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- 5 large egg whites
- 2 tablespoons plus 1 teaspoon cornstarch
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- ½ cup orange juice
- 1 tablespoon soy sauce
- 1 tablespoon packed light brown sugar
- 1 tablespoon rice wine vinegar
- ¼ teaspoon sesame oil
- ¼ teaspoon salt
- 1 garlic clove, minced Vegetable oil Chopped scallions
1. In a large bowl, combine the egg whites and 2 tablespoons of the cornstarch with a fork. Add the chicken to the mixture and let sit for 10 minutes.
2. Meanwhile, combine the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, and garlic in a small nonstick skillet and stir well. Heat over medium-high heat, until bubbling and starting to thicken, about 5 minutes.
3. Whisk together the remaining 1 teaspoon cornstarch and ¼ cup water in a small bowl. Whisk 1 to 2 tablespoons of the cornstarch slurry into the sauce and cook until thickened, about 1 minute.
4. Pour enough oil into a Dutch oven to reach a depth of 2 inches and heat to 350°F. Carefully drop the chicken into the oil and move it around to break up any clumps. Cook for 3 to 4 minutes.
5. Remove and let the pieces drain on a paper towel–lined plate for 2 to 3 minutes.
6. Toss the chicken in the sauce, sprinkle with scallions, and serve.