In medium bowl, combine chicken, egg whites and soy sauce and let stand 15 minutes. 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 5 minutes, or until golden brown and cooked, turning over 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 Spicy Orange Sauce; cook, stirring, until sauce simmers. Add chicken; stir to evenly coat all pieces. Sprinkle with green onion. *Spicy Orange Sauce: Dissolve 1 teaspoon cornstarch into 1 tablespoon water. Stir in ¾ cup Kikkoman® Orange Sauce and 4 teaspoons Kikkoman® Soy Sauce.
Spicy Orange Chicken
ingredients
1-½ lbs. boneless, skinless chicken breasts, cut 1-inch chunks
1 cup plus 1 tablespoon vegetable oil, divided
2 garlic cloves, minced
2 egg whites
1 teaspoon crushed red pepper
2 tablespoons Kikkoman® Soy Sauce Spicy Orange Sauce*
1 cup cornstarch
2 tablespoons sliced green onion and top
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
