Easy Crispy Orange Chicken
- 4 boneless and skinless chicken thighs, cubed
- 4 egg whites
- 2 tablespoons corn starch
- ½ cup vegetable or peanut oil for frying
- ½ cup Soy Vay® Orange Ginger Marinade and Sauce
- 2 teaspoons sesame seeds
- 1 teaspoon scallions, diced
1.Whisk egg whites and cornstarch in a medium sized bowl until frothy. Place chicken pieces into mixture and allow to rest for approximately 10 minutes .
2.Using a medium heavy bottomed skillet, such as a Dutch oven or cast iron skillet, heat oil to 350°F. Carefully drop coated chicken pieces into hot oil, lightly stirring to ensure chicken does not stick together. Cook until golden-brown, approximately 5 minutes.
3.Remove chicken from hot oil and onto a paper-towel lined dish or baking sheet. Drain excess oil.
4.Place chicken in hot oil a second time to achieve crispy coating, for approximately 1 minute. Remove from pan.
5.Heat orange ginger sauce in a small sauce pan until heated through. Combine chicken and orange ginger sauce in a medium sized bowl until well coated. Toss in sesame seeds and garnish with scallions. Serve warm.