Orange Chicken

Equipment needs:

Wok or large saute pan

5 quart pot for boiling noodles

Tongs

Whisk

Plate for resting chicken

Paper towels

Pasta strainer

Ingredients:

4 boneless skinless chicken breasts

2 egg whites

2 Tablespoon white wine

1/4 cup corn starch

1 teaspoon salt

2 cups peanut or canola oil for frying

1 pound lo mein noodles or spaghetti noodles boiled and drained

For the sauce:

2 cloves fresh garlic, minced

4 scallions, chopped, separate the green from the white

2 teaspoon fresh ginger, minced

1/2 cup orange juice

1/2 cup chicken stock

Zest of 1 orange

1 Tablespoon brown sugar

2 Tablespoon soy sauce

2 Tablespoon corn starch

1 teaspoon (or more) garlic chili paste

3 Tablespoon rice wine vinegar

Method of prep:

In a medium sized bowl, mix together egg whites, white wine, corn starch and salt. Add chicken and coat. Marinate for 20 minutes to 24 hours. Mix the chicken stock, orange juice, orange zest, brown sugar, soy sauce, rice vinegar, chili paste, and corn starch in a bowl until smooth. Heat oil in a wok, cast iron skillet, or large skillet. Oil should be heated to 350 degrees. Remove chicken from the marinade batter one piece at a time and gently add to the hot oil. Be careful not to crowd the pan with too much chicken. You can cook the chicken in batches. Remove the chicken from the oil when it has reached an internal temperature of 165 degrees F. Set cooked chicken on a cooling rack with a sheet tray underneath to allow the oil to drain from the chicken. Alternatively, you can wad a few paper towels onto a plate and place the chicken on the paper towels. Remove all but 2-3 tablespoons of oil from the pan. Add the whites of the scallions, the garlic, and the ginger. cook briefly. Add all of the sauce and cook until thick. Add the chicken back to the pan and and coat. Serve over pasta. Garnish with the green part of the scallion.