Orange Chicken

30 min

Crispy fried chicken thighs coated in a tangy orange-soy glaze with garlic and ginger.

prepHeat vegetable or peanut oil to 180°C / 356°F in a heavy-bottomed Dutch oven
120 ml orange juice	Whisk & simmer sauce 5 min until thickening	Whisk slurry, stir into sauce, thicken 1 min			Toss chicken in sauce & serve
1 tablespoon soy sauce
1 packed tablespoon brown sugar
1 tablespoon rice wine vinegar
1/4 teaspoon sesame oil
Dash salt
Dash crushed red pepper
1 clove garlic, pressed
A little grated or minced ginger
1 teaspoon cornstarch (for slurry)
60 ml water
2 tablespoons cornstarch (for coating)	Whisk cornstarch & egg whites until frothy	Coat chicken, rest 5–10 min	Fry chicken 180°C / 356°F, 3–4 min until golden	Drain 2–3 min, fry again 1 min to set coating
4 egg whites
4 boneless chicken thighs, cut into bite-sized pieces

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