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Export 14 ingredients for grocery delivery
Step 1
Make the sauce: Cook orange zest and juice, soy sauce, sugar, vinegar, stock, and ginger in a medium saucepan over low heat just until bubbling. Whisk in cornstarch. Cook until sauce thickens, 5 to 6 minutes.
Step 2
Make the chicken: Whisk together 2 tablespoons cornstarch and egg whites in a bowl until frothy. Add chicken and let sit, 5 minutes. In a second bowl, whisk together flour, baking powder, remaining tablespoon cornstarch. Season with salt and pepper.
Step 3
Line a rimmed baking sheet with paper towels. Remove chicken pieces, one at a time (letting excess egg white to drip off), and roll in flour mixture until coated, leave pieces in flour mixture as you work.
Step 4
Heat oil in a wok or large Dutch oven over medium heat until temperature reaches 350°F on an instant read thermometer. Cook chicken, in batches, until golden brown and cooked through, 3 to 4 minutes. Transfer to prepared baking sheet to drain. Season with salt and pepper.
Step 5
Add chicken to sauce and gently toss to coat. Serve garnished with scallions. and rice alongside.
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