1 T soy sauce
1 T mirin
2 egg whites
1 lb chicken thighs, cut into 1 inch cubes
1/3 c orange juice
1/4 c chicken stock
1 T cider vinegar
1 1/2 T soy sauce
1 t sesame chili oil
2 T light brown sugar
1 t grated fresh orange peel
1 t oil
1 garlic clove
1 t cornstarch dissolved in 1 T water
1 c cornstarch
Marinate the chicken: Combine the soy sauce, mirin, and egg whites. Add the chicken, and stir gently to coat. Let stand at room temperature for 10 minutes.
Prepare the sauce: Combine the orange juice, chicken stock, cider vinegar, soy sauce, sesame chili oil, brown sugar, and orange zest. Set aside.
Heat the 1 t oil in a pan and saute the garlic until fragrant, about 1 minutes. Add the reserved sauce and bring the mixture to a boil. Reduce the heat to a simmer and allow the sauce to simmer until it is reduced by 3/4, about 15 minutes. Stir in the slurry and let the sauce thicken. Season with salt to taste.
Spread the 1 c of cornstarch on a plate, and cover each chicken chunk with the corn starch, shaking off the excess. Fry until lightly golden brown, then remove the chicken to a paper towel lined plate. Add the chicken to the orange sauce and mix until well coated.
We served ours with rice, and we loved it :)