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 chicken to the mixture and allow to sit for 5 to 10 minutes.

For the chicken: Combine the chicken and salt in a bowl and massage the salt into the chicken. Cover with plastic and let sit at room temperature for 30 minutes or in the refrigerator for up to 1 ...

For the sauce: Add the oyster sauce, sugar, orange juice, vinegar-cornstarch slurry, soy sauce, hoisin sauce, paprika and food coloring into a 1-quart saucepan, bring the heat up to medium.

For the chicken: In a mixing bowl, combine the orange juice, tamari soy and minced garlic and mix well, then add the diced chicken. Cover and let marinate for 20 minutes.

Mix the orange juice, olive oil, hot sauce, mustard, and orange zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 1 hour and ...

Deselect All. 3/4 pound skinless, boneless chicken breast. 3 tablespoons favorite spices (garlic, ginger, onion powder, etc.) 1/2 cup olive oil, plus 1/4 cup

Place a rimmed baking sheet in the upper third of the oven and preheat to 500 degrees F. Whisk the orange juice, honey, mustard, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl.

Place a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil. Remove the tips of the wings and discard or save for making stock ...

To make the glaze: In a medium bowl, mix the hoisin, orange zest and enough orange juice so the hoisin is a little looser but still thick enough to stick to the chicken. Toss with hot chicken and ...