Orange-Flavored Chicken

Ingredients

MARINADE AND SAUCE
3⁄4 cup low-sodium chicken broth
8 (2-inch) strips orange zest plus 1-1⁄2 teaspoons grated zest and 3⁄4 cup juice (2 oranges)
6 tablespoons white vinegar
1⁄4 cup soy sauce
1⁄2 cup packed dark brown sugar
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1⁄4 teaspoon cayenne pepper
1-1⁄2 pounds boneless, skinless chicken thighs, trimmed and cut in 1-1⁄2-inch pieces
2 tablespoons cold water
1 tablespoon plus 2 teaspoons cornstarch
8 small whole dried red chiles (optional)
COATING AND FRYING OIL
3 large egg whites
1 cup cornstarch
1⁄4 teaspoon cayenne pepper
1⁄2 teaspoon baking soda
3 cups peanut oil

Instructions

FOR THE MARINADE AND SAUCE: Whisk broth, grated orange zest, orange juice, vinegar, soy sauce, sugar, garlic, ginger, and cayenne together in large saucepan. Transfer 3⁄4 cup mixture to medium bowl and add chicken. Let marinate for at least 10 minutes or up to 1 hour.
Whisk water and cornstarch together in bowl. Bring broth mixture in saucepan to simmer over high heat. Whisk in cornstarch mixture, bring to simmer, and cook stirring occasionally, until thick and translucent and measures 1-1⁄2 cups, about 1 minute. Off heat, stir in orange peel and chiles, if using; set aside.
FOR THE COATING: Set wire rack in rimmed baking sheet. Lightly beat egg whites in shallow dish or pie plate until frothy. Combine cornstarch, cayenne, and baking soda in second dish. Drain chicken and pat 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 prepared wire rack; repeat with remaining chicken.
TO FRY THE CHICKEN: Heat oil in Dutch oven over high heat until it registers 350 degrees. Carefully place half of chicken in oil, 1 piece at a time, and fry until golden brown, about 5 minutes, turning each piece with tongs halfway through frying and adjusting heat as necessary to maintain oil at 350 degrees. Transfer chicken to large paper towel–lined plate. Return oil to 350 degrees (if necessary) over high heat 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.

Orange-Flavored Chicken

Ingredients

Instructions

Tags

Hi There!