Orange Chicken

For frying:

1. Cooking oil
2. 400 grams boneless, skinless chicken, cut into large cubes
3. 4 egg whites
4. 2 tablespoons corn starch

For the sauce:

1. 1/2 cup orange juice
2. 1 tablespoon soy sauce
3. 1 tablespoon brown sugar (or granulated sugar or honey)
4. 1 tablespoon rice vinegar (or any vinegar)
5. 1/4 tablespoon sesame oil
6. A pinch of salt
7. Red pepper flakes, to taste
8. 1 garlic clove, minced
9. 2 tablespoons fresh ginger, grated
10. 1 tablespoon corn starch
11. Orange zest
12. 1/4 cup water
13. 2-3 green onions, finely chopped

For the chicken:

1. Whisk the egg whites with the corn starch, then add the chicken pieces and let them sit for 10-15 minutes.

For the sauce:

1. In a pan, combine the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, red pepper flakes, garlic, ginger, and orange zest. Bring to a boil and let it simmer for 1-2 minutes.
2. Mix 1 tablespoon of corn starch with 1/4 cup of water, then add this mixture to the boiling sauce. Continue to cook until the sauce thickens.
3. If the sauce is too thin, you can add another 1 tablespoon of corn starch mixed with 1/4 cup of water.

Cooking the chicken:

1. Fry the chicken pieces one by one in hot oil until they turn golden brown, then transfer them to a paper towel-lined plate.
2. After frying all the chicken, return them to the oil for a second fry.

Serving:

1. Toss the fried chicken in the hot sauce, sprinkle with green onions, and serve.