Salmon with Lentils

Directions for: Orange Chicken

Ingredients

Chicken

2 Tbsp cornstarch

4 egg whites

4 boneless chicken thighs, cut into bite-sized pieces

Sauce

cup orange juice, (I used Simply Orange)

1 Tbsp soy sauce

1 Tbsp packed brown sugar

1 Tbsp rice wine vinegar

tsp sesame oil

Dash salt

Dash crushed red pepper

1 clove garlic, pressed

A little grated or minced ginger

1 tsp cornstarch

Vegetable or peanut oil, for frying

Directions

Chicken

1. 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.

Sauce

1. Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.

2. Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tbsp of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.

3. Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. 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.

4. Toss the chicken in the sauce and serve.

See more: Chicken, Chinese, Comfort Food, Dinner, Lunch