Servings:4 | Calories:266 | Total Fat:12g | Chol:225mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 12g
Sat Fat 3g
Total Carb 13g
32% Others combined
23% Whole Egg
16% Peanut Oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Vegetable Or Peanut Oil For Frying Chicken 4 whole Egg Whites 2 Tablespoons Cornstarch 4 whole Boneless, Skinless Chicken Thighs, Cut Into Bite Sized Pieces 1/2 cup Orange Juice 1 Tablespoon Soy Sauce 1 Tablespoon Packed Brown Sugar (OR White Sugar OR Honey) 1 Tablespoon Rice Vinegar (or Regular Distilled Vinegar) 1/4 teaspoon Sesame Oil Dash Of Salt Dash Of Crushed Red Pepper, More To Taste 1 clove Garlic, Pressed Or Minced 2 teaspoons Minced Ginger 1 teaspoon Cornstarch (additional) Zest Of 1 Orange (optional) 1/4 cup Water 2 whole Green Onions, Sliced Instructions: 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: Meanwhile, 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 in 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 batches, carefully drop a few pieces of chicken into the oil (drop them in one by one to keep them from sticking together) and move it around, 2-3 minutes or until light golden. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating. Toss the chicken in the sauce and serve immediately with orange zest and sliced green onions on the top. Cook time: 20 Minutes Prep time: 20 Minutes
Directions : View recipe directions on thepioneerwoman.com