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.