Ingredients

• 1 lb chicken breast (thin sliced by Purdue)
• 1 cup orange juice (no pulp)
• 3/4 cup brown sugar (light or dark)
• 1/4 cup soy sauce
• 1 teaspoon sugar
• 1 tablespoon minced ginger
• 3 egg whites (or All Whites)
• 3/4 cup flour
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 teaspoons chicken seasoning salt (optional)
• 1/4 cup chopped green onion
• 1 tablespoon minced garlic clove
• 2 dried red peppers (for spice...optional)
• 2 tablespoons water
• vegetable oil (for deep frying)

Instructions

1. Heat vegetable oil in deep fryer to 350°F.

2. Season both sides of chicken with salt, pepper and seasoning salt.

3. Cut chicken breasts into 1 inch bite size pieces.

4. In a mixing bowl or Ziploc bag, combine the flour, the remaining teaspoon salt and the granulated sugar.

5. In another bowl whisk together the egg whites and water to create an egg wash (Note: If using All-Whites, you do not need to add water).

6. Take handful of the chicken-bites and briefly dip and hand toss into the egg wash (coat well).

7. Now toss the chicken around in the flour mixture until evenly coated.

8. Deep fry for 6-7 minutes or until golden brown. Then set aside and drain excess grease.

9. In a Wok, heat 2 tablespoons oil.

10. While the chicken is frying, whisk together the orange juice, soy sauce, brown sugar, and ginger.

11. Sauté or sweat the garlic and onions in the wok.

12. Pour in the orange sauce. Heat orange sauce until boiling on high heat, then simmer on low heat.

13. Add chicken to sauce.

14. Let simmer for 10 minutes, occasionally turning over chicken for even coating. Chicken will soften and sauce will somewhat thicken as it simmers.

15. Add dried red peppers during the last few minutes of simmering for spice.

16. NOTE: For thicker sauce add more brown sugar. For more sauce, double sauce ingredients.

17. Trick: For leftovers, refrigerate chicken separate from sauce so that the chicken doesn't get soggy.

18. Serve over rice. Add stir-fry broccoli for traditional orange chicken meal. Enjoy!