In the 1800s, Chinese immigrants from the Guandong district immigrated to America seeking better opportunities.  At the time, their district was ravaged from a rebellion and an unstable economy.

Their cuisinehad some sweet elemenets, but overall was made of vegetables and meat stir-fryed and served with rice.

The original “Orange Chicken” had no breading around each piece of chicken and the sauce was made of leftover orange or lemon peels cooked with soy sauce, chilis and garlic.  The sauce had a citrus element, but it wasn’t as pronounced or sweet like you would think of today.

Chicken:

2 tablespoons cornstarch

4 egg whites

4 boneless chicken thighs, cut into bite-sized pieces

Sauce:

1/2 cup orange juice (I used Simply Orange)

1 tablespoon soy sauce

1 packed tablespoon brown sugar

1 tablespoon rice wine vinegar

1/4 teaspoon sesame oil

Dash salt

Dash crushed red pepper

1 clove garlic, pressed

A little grated or minced ginger

1 teaspoon cornstarch

Vegetable or peanut oil, for frying