Chinese Orange Chicken

• 2 Egg Whites
• 1/4 cups Cornstarch
• 1/2 teaspoons Salt
• 2 teaspoons Sherry Or Rice Vinegar
• 1/4 teaspoons Baking Powder
• 18 teaspoons Baking Soda
• 2 Chicken Breasts, Cut Into 1/2 Inch Cubes
• Oil, For Frying
• 1 teaspoon Vegetable Oil
• 1 teaspoon Fresh Ginger, Minced
• 1 teaspoon Garlic, Minced
• 1- 1/2 cup Strong Chicken Broth
• 2 Tablespoons Freshly Squeezed Orange Juice
• 1 Tablespoon Orange Zest
• 2- 1/2 Tablespoons Soy Sauce
• 1/4 cups Freshly Squeezed Lemon Juice
• 13 cups Rice Vinegar
• 1/2 cups Granulated Sugar
• 1/2 cups Brown Sugar
• 2 Red Chiles, Broken In Pieces And Seeds Discarded (or 1/4 Teaspoon Red Chile Flakes)
• 3 Tablespoons Cornstarch
• 2 Tablespoons Water
• 1/2 teaspoons Sesame Oil
• 1/4 cups Green Onions, Sliced
• Fresh Orange Slices For Garnishing (optional)

1. For the chicken: Combine the egg whites, cornstarch, salt, sherry, baking powder and baking soda in a medium bowl and stir to combine.
2. Pour over chicken in a sealable plastic bag and refrigerate for at least 30 minutes.
3. If you prefer a thicker coating, remove the chicken pieces from the baggie and roll them in some extra cornstarch.
4. Heat some vegetable or peanut oil on high in a wok, deep fryer, or heavy skillet and carefully lower the chicken into the oil.
5. Fry until crispy golden brown on all sides.
6. Using a slotted spoon, transfer the chicken pieces to paper towels to absorb the oil.
7. For the sauce: Heat vegetable oil over medium-high heat in a large saucepan or wok.
8. Saute the ginger and garlic for 30 seconds, then add all remaining ingredients, except for the green onions.
9. Bring the sauce to a boil.
10. Decrease the heat to low and simmer for 15 minutes, stirring occasionally.
11. Add the chicken pieces and green onions to the sauce, stir to coat, and bring the sauce to a low simmer and cook for 5 minutes.
12. Serve immediately with steamed rice and fresh orange slices.

egg whites, cornstarch, salt, sherry, baking powder, baking soda, chicken breasts, vegetable oil, fresh ginger, garlic, chicken broth, freshly squeezed orange juice, orange zest, soy sauce, freshly squeezed lemon juice, rice vinegar, sugar, brown sugar, red chiles, cornstarch, water, sesame oil, green onions, fresh orange

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