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Citrus Chicken

Ingredients for Chicken and Coating:
* Garlic Olive Oil for frying
* 4 whole egg whites
* 2 Tbsp. cornstarch
* 4 whole boneless, skinless chicken thighs, cut into bite sized pieces

Ingredients for Sauce:
* 1/2 c. orange juice
* 1 Tbsp. soy sauce
* 1 Tbsp. packed brown sugar
* 1 Tbsp. TTOV's Grapefruit White Balsamic
* 1/4 tsp. TTOV's Roasted Sesame Oil
* dash of salt
* dash of crushed red pepper, more to taste
* 1 clove Garlic, minced
* 2 tsp. minced ginger
* 1 tsp. cornstarch (additional)
* 1/4 c. water
* 2 whole green onions, sliced

In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.

Instructions for the sauce:
Meanwhile, put the orange juice, soy sauce, sugar, grapefruit vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk together. Heat until bubbling and starting to thicken, about 3-4 minutes. Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. (If sauce gets overly thick, just add in another 1/4 cup water and whisk in.)

Cooking Instructions:
Heat about 2 inches of Garlic Olive Oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350F. In batches, carefully drop a few pieces of chicken into the oil (drop them in one by one to keep them from sticking together) and move it around, 2-3 minutes or until light golden. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating. Toss the chicken in the sauce and serve immediately with sliced green onions on the the bias.