Instead of takeout or delivery why not have eat in. This is a fairly quick fix dinner that my family loves. My youngest request it often and could probably eat the entire pan by himself. But with a side of vegetable fried rice, he gets filled up on just a serving.
- Vegetable Or Peanut Oil For Frying
- 3 whole Egg Whites
- 2 Tablespoons Cornstarch
- 2 whole Boneless, Skinless ChickenBreast or4 whole Thighs, Cut Into Bite Sized Pieces
- 1 cup Orange Juice
- 2 Tablespoon Soy Sauce
- 2 Tablespoon Raw Sugar (OR Brown or White Sugar OR Honey)
- 2 Tablespoon Rice Vinegar (or Regular Distilled Vinegar)
- 1 teaspoon Sesame Oil
- Dash Of Salt
- Dash Of Crushed Red Pepper, More To Taste
- 1 clove Garlic, Minced or Pressed
- 1 tablespoons Minced Ginger
- 1 tablespoon Cornstarch
- Zest Of 1 Orange
- 1/4 cup Water
- 2 whole Green Onions, Sliced on the diagonal
For the chicken:
In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
For the sauce:
put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger (and orange zest, if using) in a small nonstick skillet and whisk together. Heat until bubbling and starting to thicken about 3-4 minutes.
Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. (If sauce gets overly thick, just add another 1/4 cup water and whisk in.)
(If the sauce gets too thick, just add another 1/4 cup water and whisk in.)
Heat about 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. In 3 to 4 batches, carefully drop a few pieces of chicken into the oil (drop them in one by one to keep them from sticking together) be sure to move the chicken pieces around so they don’t stick together or to the pan. Fry for 2-3 minutes or until lightly golden. Let the pieces drain on a baking rack over a sheet pan or plate lined with paper towels for 2 to 3 minutes. When all the chicken is cooked divide it into 2 batches and drop them back into the oil for 1 to 2 minutes to crisp and brown the coating.
Toss the chicken in the sauce and serve immediately with topped with sliced green onions and orange slices.
Enjoy eating in tonight,