Who needs take out?
What You’ll Need
-Chicken
1 1/2 – 2 pounds Chicken Thighs, cut into bite sized pieces
1/4 cup. Cornstarch
1/4 cup. Egg Whites
1 tsp. Seasoned Salt
Oil to Fry
-Orange Sauce
1 cup. Orange Juice
1/2 cup. Brown Sugar
2 tbsp. Rice Vinegar
1/2 tsp. Sesame Oil
2 tbsp. Soy Sauce ( I recommend low sodium for this dish, you can add more salt if you need it)
2-3 Garlic Gloves, minced
1 tbsp. Fresh Ginger, minced
1 tbsp. Cornstarch
Zest of 1 Orange
Green Onion (optional, for topping)
Red Chili Flakes (optional, for topping)
Instructions
- Whisk egg whites until foamy. Add in cornstarch and continue to whisk. The consistency should be just below a paste. If too thin, add an additional tsp. of cornstarch.
- Pour egg mixture over chicken in a bowl or large ziplock bag. Add in seasoned salt. Make sure chicken is evenly coated. Refrigerate for 15-30 minutes.
- In the meantime, make the sauce! In a large oiled sauce pan, add fresh garlic over medium heat and allow to sauté for a minute or two.
- Add in orange juice, brown sugar, rice vinegar, sesame oil, soy sauce, and fresh ginger. Stir until sugar is completely dissolved and sauce begins to simmer. Turn heat to low-medium.
- In a separate small bowl, stir tbsp. of cornstarch and a splash of water until pasty. Add this directly to the sauce and continue to stir.
- Once sauce becomes thick, remove from the heat and add orange zest. Set aside.
- Heat oil in a heavy pot, until it reaches about 350 degrees.
- Add chicken pieces to oil carefully in batches. Be sure to stir immediately to keep chicken from sticking together.
- Cook for 2-3 minutes and place chicken on a paper towel to drain. Repeat until all chicken is cooked.
- Coat chicken in the orange sauce.
- On top of a bed of rice, sprinkle on some sesame seeds, green onion, or chili flakes ( or all of those because why not) & enjoy!
Yummy!