*** Orange Chicken

Marinade

• 1 Tbsp soy sauce
• 1 Tbsp rice wine
• 2 large egg whites
• 1lb boneless, skinless chicken thighs, trimmed of all visible fat, cut into 1"cubes

Sauce

• 1/3 cup orange juice
• 1/4 cup chicken broth
• 1 Tbsp cider vinegar
• 1 1/2 Tbsp soy sauce
• 1 tsp sesame oil
• 2 Tbsp light brown sugar
• 1 tsp grated fresh orange zest
• 1/4 tsp cayenne pepper
• 3 cups peanut or vegetable oil, plus 1 tsp for sauteing
• 1 garlic clove, minced
• 1 tsp cornstarch, dissolved in 1 Tbsp water
• salt
• 1 1/2 cups cornstarch

Marinate the chicken: in a large bowl, combine the soy sauce, rice wine, and egg whites. Add the chicken and stir gently to coat. Let stand at room temperature 10 minutes.

Prepare the sauce: in a separate bowl, combine the orange juice, chicken stock, cider vinegar, soy sauce, sesame oil, brown sugar, orange zest, and cayenne. Set aside.

Heat the 1 tsp of vegetable oil in a saucepan over medium heat and saute the garlic until fragrant, about 1 minute. Add the reserve sauce and bring the mixture to a boil. Reduce the heat to a simmer and allow the sauce to simmer until it is reduced by three fourths, about 15 minutes. Stir in the cornstarch and water mixture until the sauce thickens. Season with salt to taste. Turn off the heat and cover to keep warm.

Spread the 1 1/2 cups of cornstarch in a large bowl or deep plate. Toss the marinated chicken in the cornstarch and shake off any excess before frying.

Heat the 3 cups vegetable oil in a large wok or heavy-bottomed pot until it registers 350 F on an instant-read oil thermometer. Carefully add 8 to 10 chicken cubes and fry until lightly golden on the outside and cooked through, 3 to 4 minutes. Remove the chicken with a slotted spoon and drain on a large plate lined with paper towels. Repeat with the rest of the chicken. (Optional, to get it extra crispy, let it drain for 5 minutes and re-fry for another 30 seconds.)

Transfer the oil to a heat-proof container to dispose of.

Reheat the orange sauce and stir in the fried chicken cubes. Mix until well coated.

Makes 4 servings, about 12 WW PointsPlus per serving.