September 06, 2016
Dinner, Main Dish, Poultry,
Chicken, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, Non-Dairy, Kosher Meat more
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In a large bowl, mix the cornstarch, pepper, and egg whites. Add the chicken and toss until well coated.
Heat a large skillet over med-high heat. Coat the bottom of the pan with a little oil. Add the chicken to the pan and move continuously to prevent chicken from sticking together. Saute over high heat to brown very well (but not cooked through) for about 1 1/2 minutes. Once the chicken is partially cooked, remove from the pan and place in a 325 degree oven to finish cooking for 10-20 minutes depending on how long you fried them for. (I tent mine with foil until the last couple minutes so it stays moist, but crisps up again at the end.)
In a saucepan, combine and cook the 1 1/2 tablespoons oil, sugar, onion powder, vinegar, ketchup and soy sauce in a large skillet until everything is dissolved and mixed well. Add the minced garlic garlic and mandarin oranges. Cook another 2 minutes.
In a small bowl combine cornstarch and water. Add a little of the hot mixture to the bowl and then slowly whisk the cornstarch mixture into the skillet. Stir continuously for another minute and let simmer for a few minutes.
Toss the sauce with the chicken. Serve.
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