Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
2 large egg whites
5 tablespoons cornstarch
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
1 cup vegetable oil
3/4 cup La Choy® Orange Sauce
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 9 mg | 1% |
| Carbohydrate | 24 g | 8% |
| Cholesterol | 113 mg | 38% |
| Total Fat | 18 g | 28% |
| Iron | 1 mg | 6% |
| Calories | 370 kcal | 18% |
| Sodium | 568 mg | 24% |
| Protein | 23 g | 46% |
| Saturated Fat | 4 g | 18% |
| Sugars | 12 g | 1% |
| Vitamin C | 0 |
Whisk together egg whites and cornstarch in medium bowl. Add chicken and toss to coat.
Heat oil in 10-inch skillet over medium heat to 375°F. Fry chicken in batches until brown and crisp, 8 to 10 minutes, turning occasionally. Drain on paper towel-lined plate.
Carefully pour oil out of skillet into heat-proof container; discard oil.
Add sauce and chicken back to skillet and toss until coated and sauce is bubbling, about 2 minutes. Serve immediately.
Crispy Orange Chicken
