GF Orange Chicken (& frying with lard)

For the Chicken

• 3 tablespoons cornstarch
• 3 egg whites
• 2 1/2 lbs boneless skinless chicken thighs, cut into bite-sized pieces and patted totally dry

For the Sauce

• 1/2 cup Florida’s Natural No Pulp Orange Juice
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice wine vinegar
• 1/4 teaspoon sesame oil
• Kosher salt and crushed red pepper flakes
• 2 cloves garlic, finely chopped
• 1 teaspoon cornstarch
• vegetable oil for frying LARD for frying
• green onion for garnish (or chives!)

For the Chicken

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

For the Sauce

• Meanwhile, put the Florida’s Natural No Pulp Orange Juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper and garlic in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 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.
• Heat about 2-3 inches of lard in a large heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, carefully drop the chicken into the oil (I drop 1-2 pieces in at a time and move it around for a second before adding more pieces), flipping gently, until golden, 3 to 4 minutes. Be very careful not to overcrowd the pan. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Repeat the process with the remaining batches. Once all the batches have their initial fry, drop them back into the lard for 1 minute to really solidify the coating. Toss the chicken in the sauce and serve with the green onion garnish