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Add some tang to your classic Pesach meal with this Asian-inspired chicken.
2 tablespoons Gefen Potato Starch
4 egg whites
4 boneless chicken thighs, cut into bite-sized pieces
1/2 cup orange juice
1 tablespoon red wine, such as Tuscanini Red Cooking Wine
1 tablespoon sugar
1 tablespoon white wine, such as Tuscanini White Cooking Wine
1/4 teaspoon oil, plus more for frying
1/2 teaspoon salt
black pepper, to taste
1 teaspoon Gefen Potato Starch
1/4 cup water
In a large bowl, whisk potato starch and egg whites until almost frothy, about a minute.
Add chicken and let sit for five to 10 minutes.
Meanwhile, combine orange juice, wine, sugar, oil, salt and black pepper in a small nonstick skillet and whisk well. Heat until bubbling and starting to thicken, about five minutes.
Whisk potato starch with 1/4 cup water in a small bowl. Add one to two tablespoons of potato starch slurry to the sauce. Mix and let thicken for one minute.
Heat about two inches of oil in a heavy-bottomed skillet. Carefully drop the chicken into oil and move it around, flipping gently, until golden, three to four minutes.
Drain chicken on a paper towel-lined plate for two to three minutes. Then drop them back into the oil and fry for another minute to really solidify the coating.
Toss chicken in sauce and serve.
Photos and Styling by Malky Levine
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