For the marinade and sauce:
- ¾ cup low-sodium chicken broth
- ¾ cup freshly squeezed orange juice
- 1½ tsp. finely grated orange zest
- 6 Tbs. white vinegar
- ¼ cup soy sauce
- ½ cup brown sugar
- 3 cloves garlic, minced
- 1 Tbs. fresh ginger, grated
- ¼-½ tsp. cayenne pepper
- 1½ lbs. boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 Tbs. plus 2 tsp. cornstarch
- 2 Tbs. cold water
For the Coating and Frying:
- 3 large egg whites
- 1 cup cornstarch
- ½ tsp. baking soda
- ¼ tsp. cayenne pepper
- 3 cups peanut or canola oil
To make the marinade and sauce, combine the chicken broth, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper in a large saucepan and whisk to blend well.
Measure out ¾ cup of the mixture and transfer it to a large zipper lock plastic bag. Add the chicken pieces to the bag, pressing out the excess air and sealing well. Refrigerate 30-60 minutes, but no longer
Place the saucepan with the remaining mixture on the stove and heat over medium-high heat. Bring to a simmer. In a small bowl, whisk together the cornstarch and water until smooth. Add the mixture to the saucepan with the sauce. Continue simmering until the sauce is thick and translucent, about 1 minute. Remove from the heat.
To make the coating, place the egg whites in a pie plate or shallow bowl and whisk until frothy. In a second pie plate combine the cornstarch, baking soda and cayenne pepper. Whisk to blend. Drain the chicken from the marinade in a large strainer and pat dry with paper towels. Place half of the chicken pieces in the egg whites and turn to coat. Transfer the pieces to the cornstarch mixture and coat thoroughly, shaking off the excess. Transfer to a plate and repeat with the remaining chicken pieces.
To fry the chicken, heat the oil in a large sauce pan. Carefully place half of the chicken pieces in the oil and fry until golden brown, about 4-5 minutes, turning the pieces halfway through cooking. Remove from the oil with a skimmer or slotted spoon and transfer to a paper towel-lined baking sheet. Return the oil to 350˚ F and repeat with the remaining chicken pieces.
When all the chicken has been fried, reheat the sauce if necessary, and toss with the chicken in a large bowl
From Pink Parsley Catering