Orange Chicken

• 2 tablespoons cornstarch
• 4 egg whites
• 4 boneless chicken thighs, cut into bite-sized pieces
• 1/2 cup orange juice (I used Simply Orange)
• 1 tablespoon soy sauce
• 1 packed tablespoon brown sugar
• 1 tablespoon rice wine vinegar
• 1/4 teaspoon sesame oil
• Dash salt
• Dash crushed red pepper
• 1 clove garlic, pressed
• A little grated or minced ginger
• 1 teaspoon cornstarch
• Vegetable or peanut oil, for frying

1. For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute.
2. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
3. For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk.
4. Heat until bubbling and starting to thicken, about 5 minutes.
5. 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.
6. Mix in and thicken for 1 minute.
7. Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes.
8. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes.
9. Then drop them back into the oil for 1 minute to really solidify the coating.
10. Toss the chicken in the sauce and serve.

cornstarch, egg whites, chicken thighs, orange juice, soy sauce, brown sugar, rice wine vinegar, sesame oil, salt, red pepper, clove garlic, ginger, cornstarch, vegetable

Taken from www.foodnetwork.com/recipes/ree-drummond/orange-chicken.html (may not work)