Step 1

Chop the chicken into bite-sized chunks.

Step 2

Add the egg whites to one bowl, and the corn starch to another bowl.

Step 3

Dip the chicken into the egg whites, and then into the corn starch. It is best to work in batches, as the corn starch might become clumpy. Do this step in 2 batches, using 1/4 cup of corn starch each time.

Step 4

Preheat a frying pan over medium high heat. Add non-stick spray to coat the pan.

Step 5

Working in batches, cook the chicken over medium high heat, adding more cooking spray when needed.

Step 6

Cook the chicken chunks until golden brown on the outside, and cooked on the inside (about 5-7 minutes).

Step 7

The internal temperature should be 165F when fully cooked.

Step 8

Remove the chicken from the pan and set aside, and then repeat the process with the second batch.

Step 9

Zest one orange.

Step 10

Juice the oranges to yield 1.5 cups of fresh orange juice.

Step 11

Add the orange juice to the saucepan, with the soy sauce, rice wine vinegar, ginger, minced garlic, sriracha, orange zest and sugar.

Step 12

Whisk to combine the ingredients and bring the sauce to a boil.

Step 13

Reduce to simmer.

Step 14

Add the cooked chicken back to the frying pan, and then add the sauce to the chicken in the pan.

Step 15

Put the heat on medium low, and simmer the sauce for 2-3 minutes.

Step 16

Combine the 1 tbsp corn starch with 3 tbsp of water to form a slurry.

Step 17

Add the slurry to the pan with the chicken and sauce, and simmer for 2-3 minutes or until the sauce thickens to your liking.

Step 18

Garnish with the chopped scallions.