Directions:
- FOR THE MARINADE AND SAUCE: Place chicken in 1-gallon zipper-lock bag; set aside.
- Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved.
- Measure out 3/4 cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade.
- Refrigerate 30 to 60 minutes, but no longer.
- Bring remaining mixture in saucepan to boil over high heat.
- In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce.
- Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute.
- Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside.
- FOR THE COATING: Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined.
- Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels.
- Place half of chicken pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly.
- Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken.
- TO FRY THE CHICKEN: Heat oil in 11- to 12-inch Dutch oven or straight-sided sauté pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer.
- Carefully place half of chicken in oil one piece at a time; fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking.
- Transfer chicken to large plate lined with paper towels.
- Return oil to 350 degrees and repeat with remaining chicken.
- TO SERVE: Reheat sauce over medium heat until simmering, about 2 minutes.
- Add chicken and gently toss until evenly coated and heated through.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2567.27 Kcal (10749 kJ) | ||
| Calories from fat | 2188.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 243.12g | 374% | |
|---|---|---|---|
| Cholesterol | 178.37mg | 59% | |
| Sodium | 1323.73mg | 55% | |
| Potassium | 757.03mg | 16% | |
| Total Carbs | 76.44g | 25% | |
| Sugars | 35.56g | 142% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 25.03g | 50% | |
| Vitamin C | 154.7mg | 258% | |
| Iron | 1.6mg | 9% | |
| Calcium | 66.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 389.72 Kcal (1632 kJ) | ||
| Calories from fat | 332.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.91g | 374% | |
|---|---|---|---|
| Cholesterol | 27.08mg | 59% | |
| Sodium | 200.94mg | 55% | |
| Potassium | 114.92mg | 16% | |
| Total Carbs | 11.6g | 25% | |
| Sugars | 5.4g | 142% | |
| Dietary Fiber | 0.38g | 10% | |
| Protein | 3.8g | 50% | |
| Vitamin C | 23.5mg | 258% | |
| Iron | 0.2mg | 9% | |
| Calcium | 10mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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