- 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.