Chinese Takeout Orange Chicken.

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 25 minutes

Ingrédients

4 boneless skinless chicken breast

4 large egg whites

2 tablespoons cornstarch

1 teaspoon salt

1/2 teaspoon white pepper

1 cup orange juice

1 medium orange (zested)

1/4 cup rice vinegar

2 tablespoons soy sauce

1/3 cup brown sugar

1 teaspoon ground ginger

½ teaspoon crushed red pepper flakes

1/4 cup water

1 tablespoon cornstarch

2 cups vegetable oil (for frying)

1/4 cup sliced green onion (to garnish)

Instructions

Cut chicken breasts into bite sized pieces. In a medium-sized mixing bowl, whisk together egg whites, cornstarch, salt and white pepper. Submerge chicken breast pieces in mixture and set aside.

In a small saucepan, stir together orange juice, orange zest, rice vinegar, soy sauce, brown sugar, ginger, and red pepper flakes. Bring to a simmer.

In a small bowl, whisk together water and cornstarch. Pour slurry into sauce mixture and stir in until thickened. Remove from heat and set aside.

Meanwhile, pour 2 inches of vegetable oil into a large, heavy bottom pot. Heat to 350 degrees. Working in small batches, fry chicken pieces until cooked through and golden brown, about 3 to 4 minutes. Remove from oil and drain on a paper towel lined plate.

Toss fried chicken pieces together with sauce. Serve immediately and garnish with green onions for color.

Nutrition

• Calories: 195 kcal
• Lipides Totaux: 2 g
• Cholestérol: 48 mg
• Sodium: 851 mg
• Glucides Totaux: 23 g
• Sucres Totaux: 17 g
• Protéines: 19 g