• In a large bowl, mix the cornstarch, pepper, and egg whites.
  1- 1 1/2 Tablespoons Cornstarch, 2 teaspoons Pepper, 1 Egg White
• Add the chicken and toss until well coated.
  4 Chicken Breasts
• Heat a large skillet over med-high heat.
• Coat the bottom of the pan with a little oil.
• Add the chicken to the pan and move continuously to prevent chicken from sticking together.
• Saute for about 1 1/2 minutes.
• Once the chicken is partially cooked, remove from the pan and place in a 325 degree oven to finish cooking for 10-20 minutes depending on how long you fried them for. (I tent mine with foil until the last couple minutes so it stays moist, but crisps up again at the end.)

For the sauce

• Cook the oil, sugar, onion powder, vinegar, ketchup and soy sauce in a large skillet until everything is dissolved and mixed well.
  1 1/2 Tablespoons Canola Oil, 2 Cups Sugar, 1/2 Tablespoons Onion Powder, 1/2 Cup Rice Vinegar, 1/2 Cup Ketchup, 1/4 Cup Low-Sodium Soy Sauce, 1/8 teaspoon Sesame Oil
• Add a clove of garlic and mandarin oranges.
  1 Clove Garlic, 1/2 Can Mandarin Oranges
• Cook another 2 minutes.
• In a small bowl combine cornstarch and water.
  2-3 Tablespoons Cornstarch, 1/4 Cup Cold Water
• Add a little of the hot mixture to the bowl and then slowly whisk the cornstarch mixture into the skillet.
• Stir continuously for another minute and let simmer for a few minutes.