Honey Ginger Orange Chicken

In a large bowl, mix together orange juice, ginger, 1 tbsp (15 mL) garlic, sesame oil, 1 tbsp (15 mL) wine and ½ tbsp (7 mL) cider vinegar. Add chicken and toss to coat. Cover and refrigerate for at least 5 minutes.

To prepare the batter, in a large bowl, whisk the egg whites to soft peaks, and mix in the flour, 7 tbsp (100 mL) cornstarch, baking powder, ¼ tsp (1 mL) salt and ½ cup (125 mL) water. Mix until batter is smooth.

Put chicken cubes into batter, mix well, cover and refrigerate for 30 minutes.

For the sauce, in a pot, add 2 tsp (10 mL) garlic, honey, 2 tsp (10 mL) salt, 2 tsp (10 mL) cooking wine, ½ tbsp (7 mL) cider vinegar, ½ cup (125 mL) water and 2 tsp (10 mL) cornstarch; whisk to combine. Bring to boil, reduce heat and simmer 2 minutes, stirring constantly.

Heat up a wok with oil to deep fry. Gently drop in the battered chicken, one by one, and cook to an internal temperature of 165°F (74°C).

In a clean bowl, toss chicken and sauce together. Serve immediately.