Outstanding Orange Chicken
From mrcooksalot 13 years agoIngredients
- marinade and Sauce shopping list
- 1 1/2 pounds boneless, skinless chicken thighs , trimmed and cut in 1 1/2-inch pieces shopping list
- 3/4 cup low-sodium chicken broth shopping list
- 3/4 cup orange juice , plus 1 1/2 teaspoons grated zest, and 8 strips orange peel (each about 2 inches long by 1/2 inch wide) from 2 oranges shopping list
- 6 tablespoons distilled white vinegar shopping list
- 1/4 cup soy sauce shopping list
- 1/2 cup packed dark brown sugar (3 1/2 ounces) shopping list
- 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon) shopping list
- 1 piece fresh ginger (about 1 inch), grated (1 tablespoon) shopping list
- 1/4 teaspoon cayenne pepper shopping list
- 1 tablespoon cornstarch , plus 2 teaspoons shopping list
- 2 tablespoons water (cold) shopping list
- 8 small whole dried red chiles (optional) shopping list
- Coating and Frying shopping list
- 3 large egg whites shopping list
- 1 cup cornstarch shopping list
- 1/4 teaspoon cayenne pepper shopping list
- 1/2 teaspoon baking soda shopping list
- 3 cups peanut oil shopping list
How to make it
- MARINADE AND SAUCE:
- Place chicken in 1-gallon zipper-lock bag; set aside. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved. Measure out 3/4 cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate 30 to 60 minutes, but no longer.
- Bring remaining mixture in saucepan to boil over high heat. In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce. Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute. Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside.
- COATING:
- Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined. Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels. Place half of chicken pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly. Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken.
- TO FRY THE CHICKEN:
- Heat oil in 11- to 12-inch Dutch oven or straight-sided sauté pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer. Carefully place half of chicken in oil one piece at a time; fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking. Transfer chicken to large plate lined with paper towels. Return oil to 350 degrees and repeat with remaining chicken.
- TO SERVE: Reheat sauce over medium heat until simmering, about 2 minutes. Add chicken and gently toss until evenly coated and heated through. Serve immediately.
- Great over steamed white rice
- You can also get creative with veggies, add your favorite...
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