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Submitted by Kimberly @ The Daring Gourmet on February 10, 2013 in Main Courses, Poultry
Prep Time Cook Time |
Servings 4 | Difficulty Easy |
For the chicken:
Combine the egg whites, cornstarch, salt, sherry, baking powder and baking soda in a medium bowl and stir to combine. Pour over chicken in a sealable plastic bag and refrigerate for at least 30 minutes.
If you prefer a thicker coating, remove the chicken pieces from the baggie and roll them in some extra cornstarch. Heat some vegetable or peanut oil on high in a wok, deep fryer, or heavy skillet and carefully lower the chicken into the oil. Fry until crispy golden brown on all sides. Using a slotted spoon, transfer the chicken pieces to paper towels to absorb the oil.
For the sauce:
Heat vegetable oil over medium-high heat in a large saucepan or wok. Saute the ginger and garlic for 30 seconds, then add all remaining ingredients, except for the green onions. Bring the sauce to a boil. Decrease the heat to low and simmer for 15 minutes, stirring occasionally.
Add the chicken pieces and green onions to the sauce, stir to coat, and bring the sauce to a low simmer and cook for 5 minutes. Serve immediately with steamed rice and fresh orange slices.