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Orange Chicken

2014.12.08
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Start by cutting up some chicken pieces. I used boneless skinless chicken thighs.
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Mix cornstarch and egg whites together and drench your chicken in it. While this "marinates", start on the sauce.
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In a non-stick pan, mix the orange juice, ginger, garlic, sesame oil, red peppers, and brown sugar.
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Let the sauce reduce. You can see my oil heating up in the back.
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Deep fry the chicken for a couple of minutes. The original recipe has you deep fry them twice. I didn't do that this time, but I would suggest you do. It should make a much crunchier piece of chicken.
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Once the chicken is done, toss it in the sauce and top it with green onion.
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So, it's been a while since I've posted and I figure I might as well jump back into this game with something I love to do - cook. I've always loved orange chicken and decided to try my hand at it. This isn't my recipe - I got it from The Pioneer Woman website (a favorite recipe source for me). You can find my recipes here: http://www.photoblog.com/SewerRanger/tags/cooking


Orange Chicken
Ingredients:
Vegetable Oil
4 whole egg whites
2 tablespoons cornstarch
4 whole boneless, skinless chicken thighs
1/2 cup orange juice
1 tablespoon soy sauce
1 tablespoon packed brown sugar
1 tablespoon rice vinegar
1/4 teaspoon sesame oil
Salt
Dash of crushed red pepper
1 clove of garlic
2 teaspoons minced ginger
1 teaspoon cornstarch
1/4 cup of water
2 whole green onions
Directions:
For the 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.
For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger (and orange zest, if using) in a small nonstick skillet and whisk together. Heat until bubbling and starting to thicken, about 3-4 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 degrees 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 it around, 2-3 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.
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Tagged: cooking chicken orange chinese
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