Prepare the Chicken
In a large bowl, whisk potato starch and egg whites until almost frothy, about a minute.
Add chicken and let sit for five to 10 minutes.
Directions
Prepare the Sauce
Meanwhile, combine orange juice, wine, sugar, oil, salt and black pepper in a small nonstick skillet and whisk well. Heat until bubbling and starting to thicken, about five minutes.
Whisk potato starch with 1/4 cup water in a small bowl. Add one to two tablespoons of potato starch slurry to the sauce. Mix and let thicken for one minute.
Fry
Heat about two inches of oil in a heavy-bottomed skillet. Carefully drop the chicken into oil and move it around, flipping gently, until golden, three to four minutes.
Drain chicken on a paper towel-lined plate for two to three minutes. Then drop them back into the oil and fry for another minute to really solidify the coating.
Toss chicken in sauce and serve.
Credits
Description:
Photos and Styling by Malky Levine
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This was an absolutely horrible recipe. The four egg whites turned it to scrambled eggs in the frying pan and it looked like chicken and eggs for dinner which is gross. The sauce was not enough for the meal so I had to double it. I will not use these recipes again