This sweet and tangy recipe has been a Drummond family favorite for years
- For the chicken: In a large bowl, whisk together the egg whites and cornstarch with a fork until almost frothy, about 1 minute. Add the chicken, toss to coat, and allow to sit for 5 to 10 minutes.
- For the sauce: Meanwhile, whisk together the orange juice, soy sauce, brown sugar, rice vinegar, ginger, sesame oil, salt, crushed red pepper, garlic, and 1 teaspoon orange zest (if using) in a medium nonstick skillet. Heat over medium heat until bubbling and starting to thicken, 3 to 4 minutes.
- In a small bowl, whisk together the cornstarch and 1/4 cup water. Add 1 to 2 tablespoons of the cornstarch slurry to the sauce in the skillet. Mix and let thicken for 1 minute. If the sauce gets too thick, just whisk in another 1/4 cup water.
- In a large heavy-bottomed pot or Dutch oven, heat about 2 inches vegetable oil until a deep-fry thermometer registers 350°F.
- In batches, carefully drop a few pieces of chicken into the oil, one by one, to keep them from sticking together. Move them around until light golden, 2 to 3 minutes. Transfer the pieces to a paper towel–lined plate to drain for 2 to 3 minutes. In batches, return the chicken pieces to the oil and let cook until they are a deep golden brown to really solidify the coating and make them extra crispy, about 1 minute. Return the chicken to the paper towel–lined plate as they are finished.
- Rewarm the sauce over low heat if it has thickened. Add the chicken to the skillet and toss to coat. Serve immediately, sprinkled with the green onions and more orange zest (if using).
