- To make the Soy-Orange Sauce, dissolve cornstarch in water. Stir in Orange Sauce and Soy Sauce.
- In medium bowl, combine chicken, egg whites and 1 tablespoon soy sauce and let stand 15 minutes. Put cornstarch in a shallow bowl, and dredge chicken in cornstarch, shaking off excess.
- Working in 2 batches, fry chicken in 1 cup hot oil in large, deep skillet over medium heat for 5 minutes, or until golden brown and cooked, turning once. Drain chicken on paper towels. Carefully drain oil from pan.
- Heat remaining 1 tablespoon oil in same pan over medium-low heat. Add garlic and red pepper; stir-fry 15 seconds.
- Pour in the Soy-Orange Sauce mixture; cook, stirring until the sauce simmers.
- Add chicken; stir to evenly coat all pieces. Sprinkle with green onion and serve warm.
Spicy Orange Chicken
ingredients
Soy-Orange Sauce
1 teaspoon cornstarch
1 tablespoon water
¾ cup Kikkoman® Gluten-Free Orange Sauce
4 teaspoons Kikkoman® Soy Sauce
Chicken
1½ pounds boneless, skinless chicken breasts, cut into 1-inch chunks
2 egg whites
1 tablespoon Kikkoman® Soy Sauce
1 cup cornstarch
1 cup + 1 tablespoon vegetable oil, divided
2 garlic cloves, minced
1 teaspoon crushed red pepper
For serving
2 tablespoons sliced green onion
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
