Mandarin Orange Chicken

• 5 Tablespoons Cornstarch, Divided
• 1 Tablespoon Low Sodium Soy Sauce
• 2 Tablespoons Water
• 1 whole Egg White
• 2 whole Chicken Breasts, Large Dice
• Oil, For Frying
• 2 Tablespoons Bottled Sweet Chili Sauce
• 1 Tablespoon White Wine Vinegar
• 2 Tablespoons Sugar
• 8 ounces, fluid Tin Mandarin Oranges
• 1 whole Thumb Sized Piece Of Ginger, Minced Finely
• 2 cloves Garlic, Minced Finely
• 1/2 whole Red Pepper, Sliced Thinly
• 1/2 whole Yellow Pepper, Sliced Thinly
• Rice, To Serve

1. In a large bowl, mix 1/4 cup (or 4 tablespoons) cornstarch, soy sauce, water and the egg white.
2. Add the diced chicken and mix to coat all the chicken pieces.
3. Cover with plastic wrap and set aside for 20 minutes.
4. Heat about 2 inches of oil in a pot over medium high heat until glossy and when you insert a wooden spoon in the oil, bubbles start forming around the spoon.
5. Fry the chicken in batches, frying each piece for 4-5 minutes per side, until nice and golden brown.
6. Remove to cool on a paper towel-lined plate.
7. Once all chicken is fried, we can start making our sauce.
8. In a mixing bowl, mix together the sweet chili sauce, vinegar, sugar, Mandarin oranges in juice and the remaining tablespoon of cornstarch.
9. Set aside.
10. Heat a large saucepan over medium heat.
11. Add about a tablespoon of oil and then saute the ginger and garlic until fragrant, about 2 minutes.
12. Add the sauce mixture and heat until bubbling and thickened.
13. Add the pepper slices and stir.
14. Cook for another 2-3 minutes until slightly softened.
15. Turn off the heat.
16. Add the chicken to the sauce and stir until coated.
17. Serve over sticky rice.

cornstarch, soy sauce, water, egg white, chicken breasts, sweet chili sauce, white wine vinegar, sugar, oranges, ginger, garlic, red pepper, yellow pepper, rice

Taken from tastykitchen.com/recipes/main-courses/mandarin-orange-chicken/ (may not work)