Orange Chicken

by Sewerranger December. 08, 2014 3014 views

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 [thepioneerwoman.com] website (a favorite recipe source for me). You can find my recipes here: http://www.photoblog.com/SewerRanger/tags/cooking [photoblog.com]


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.

Start by cutting up some chicken pieces. I used boneless skinless chicken thighs.

Mix cornstarch and egg whites together and drench your chicken in it. While this “marinates”, start on the sauce.

In a non-stick pan, mix the orange juice, ginger, garlic, sesame oil, red peppers, and brown sugar.

Let the sauce reduce. You can see my oil heating up in the back.

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.

Once the chicken is done, toss it in the sauce and top it with green onion.

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Marilyn Grimble 5 years, 8 months ago

Delish - but so much added fat - which I steer clear of these days.
I shall use this recipe, but in a modified manner.
Faved!

5 years, 8 months ago Edited
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