ORANGE CHICKEN RECIPE - (4.5/5)

Orange Chicken Recipe - (4.5/5) image

Provided by shygirl

Number Of Ingredients 19

Previous Next

CHICKEN:
Vegetable or peanut oil for frying
4 whole egg whites
2 tablespoons cornstarch
4 whole chicken thighs, boneless, skinless and cut Into bite sized pieces
SAUCE:
1/2 cup orange juice
1 tablespoon soy sauce
1 tablespoon brown sugar, packed or white sugar or honey
1 tablespoon rice vinegar or regular distilled vinegar)
1/4 teaspoon sesame oil
dash of salt
dash of crushed red pepper, plus more to taste
1 clove garlic, pressed or minced
2 teaspoons ginger, minced
1 teaspoon cornstarch
zest of 1 orange
1/4 cup water
2 whole green onions, sliced, plus more to garnish

Steps:

CHICKEN: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes. SAUCE: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic, ginger, and orange zest in a small nonstick skillet and whisk together. Heat until bubbling and starting to thicken, about 3 to 4 minutes. Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. If sauce gets overly thick, just add in another 1/4 cup water and whisk in. Heat about 2-inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350°F. In batches, carefully drop a few pieces of chicken into the oil (drop them in one by one to keep them from sticking together) and move them around, and cook 2 to 3 minutes or until light golden. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating. Toss the chicken in the sauce and serve immediately with orange zest and sliced green onions on the top.