Directions:
- Place chicken in 1-gallon zipper-lock bag; set aside.
- Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved.
- Measure out 3/4 cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate 30 to 60 minutes, but no longer.
- Bring remaining mixture in saucepan to boil over high heat. In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce. Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute. Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside.
- Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined. Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels.
- Preheat oven to 400 degrees.
- Place half of chicken pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly. Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken.
- Arrange chicken pieces on baking sheet lined with non-stick foil. Spray with cooking oil spray. Bake for 30-45 minutes or until golden brown and cooked through.
- Reheat sauce over medium heat until simmering, about 2 minutes. Add chicken and gently toss until evenly coated and heated through. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 827.94 Kcal (3466 kJ) | ||
| Calories from fat | 453.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.37g | 77% | |
|---|---|---|---|
| Cholesterol | 118.91mg | 40% | |
| Sodium | 978.78mg | 41% | |
| Potassium | 686.38mg | 15% | |
| Total Carbs | 75.25g | 25% | |
| Sugars | 35.55g | 142% | |
| Dietary Fiber | 2.55g | 10% | |
| Protein | 18.22g | 36% | |
| Vitamin C | 154.9mg | 258% | |
| Iron | 1.6mg | 9% | |
| Calcium | 62.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 191.42 Kcal (801 kJ) | ||
| Calories from fat | 104.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.65g | 77% | |
|---|---|---|---|
| Cholesterol | 27.49mg | 40% | |
| Sodium | 226.29mg | 41% | |
| Potassium | 158.69mg | 15% | |
| Total Carbs | 17.4g | 25% | |
| Sugars | 8.22g | 142% | |
| Dietary Fiber | 0.59g | 10% | |
| Protein | 4.21g | 36% | |
| Vitamin C | 35.8mg | 258% | |
| Iron | 0.4mg | 9% | |
| Calcium | 14.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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