Orange Chicken

           1 cup orange juice
           1/2 cup sugar
           2 tablespoon vinegar, rice wine or white
           2 tablespoon soy sauce
           1/4 teaspoon ginger
           1/4 teaspoon garlic powder
           1/4 teaspoon red chili flakes
           1 tablespoon cornstarch
           2 tablespoon water
           zest from 1 orange

           4 egg whites
           2 tablespoons cornstarch
           1/2 teaspoon paprika
           1 pound chicken cut into bite size pieces

           In a sauce pan combine juice, sugar, vinegar
           soy sauce, ginger, garlic and red chili flakes.
           Heat over medium heat for 5 minutes. In a
           small bowl combine cornstarch and water;
           add to sauce, continue to heat stirring until 
           thick. Remove from heat and add the zest.

           In a bowl whisk egg whites, cornstarch and
           paprika until well combine and frothy. Add 
           chicken to the mixture and let sit for 10
           minutes. Heat 2 inches of oil in a large pan.
           When oil reaches 350 degrees carefully drop
           in chicken pieces, fry for 3-4 minutes; drain
           on paper towel. Increase oil to 390 degrees
           and return chicken for 1 minute.

           Toss the chicken in the sauce and serve over
           rice.