Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 large egg whites, lightly whisked
  • 0.5 cup cornstarch
  • 0.5 tsp sea salt
  • 0.25 tsp white pepper
  • 3 tbsp high-smoke point oil for frying
  • 0.75 cup fresh orange juice
  • 1 tbsp orange zest
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 0.25 cup light brown sugar
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 0.5 tsp red chili flakes
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 2 green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Pat the 1.5 lbs chicken breasts dry with paper towels.
  2. Dip chicken into the 2 lightly whisked egg whites, then dredge in the mixture of 0.5 cup cornstarch, 0.5 tsp sea salt, and 0.25 tsp white pepper.
  3. Add 3 tbsp oil to your skillet over medium high heat until it shimmers and wisps of smoke appear.
  4. Add chicken in a single layer, cooking for about 3 minutes per side until the coating is pale gold and firm to the touch. Remove to a plate.
  5. Wipe the pan if needed, then add the 2 cloves minced garlic, 1 tsp grated ginger, and 0.5 tsp red chili flakes for 30 seconds until fragrant but not brown.
  6. Pour in 0.75 cup orange juice, 3 tbsp soy sauce, 2 tbsp rice vinegar, and 0.25 cup light brown sugar.
  7. Whisk 1 tbsp cornstarch with 1 tbsp water and stir into the simmering liquid until the sauce becomes glossy and coats the back of a spoon.
  8. Return the fried chicken to the pan and fold gently until every piece is velvety and fully glazed.
  9. Stir in 1 tbsp orange zest, then top with 2 sliced green onions and 1 tsp toasted sesame seeds.