In a sauce pot, over medium-high heat, combine the orange juice, zest, vinegar, soy sauce, brown sugar, garlic and ginger. Stir occasionally for 2 minutes or until brown sugar is dissolved.

Whisk together the 1 tbs corn starch and chicken broth, then add to the sauce pot, along with the green onions. Bring to a boil for 60- 90 seconds then reduce heat and simmer for an additional 2-3 minutes. Set the sauce aside to cool. The sauce should be thickening but still runny, it will thicken as it cools.

In a large bowl, cover the chicken with the egg whites, making sure they are evenly distributed.

In a separate bowl mix the flour, 1 cup cornstarch and baking soda.

Dip the egg coated chicken pieces into the cornstarch mixture, repeating until all the chicken is coated.

After warming the oil in the pan, on high heat, cook the chicken for 5- 6 minutes depending on thickness of chunks, turning them occasionally to ensure even browning. Set aside to drain off the oil when done.

While hot, toss the chicken in your orange sauce, garnish if desired and serve with rice.