Orange Chicken - Heather G.

Orange Chicken

Marinade and Sauce

1 ½ pounds boneless, skinless chicken thighs, trimmed and cut in 1 ½ inch

pieces (can use breasts instead of thighs)

¾ cup low-sodium chicken broth

¾ cup orange juice, plus 1 ½ teaspoons grated zest, and 8 strips orange peel

(each about 2 inches long by ½ inch wide) from 2 or 3 oranges

6 tablespoons distilled white vinegar

¼ cup soy sauce

½ cup brown sugar

3 medium cloves garlic, minced or pressed through garlic press (about 1 tbsp)

1 piece fresh ginger (about 1 inch), grated (1 tbsp)

¼ tsp cayenne pepper (only add if you want it very hot and spicy)

1 tablespoon cornstarch, plus 2 teaspoons

2 tablespoons water (cold)

8 small whole dried red chilies (optional)

Coating and Frying Medium

3 large egg whites

1 cup cornstarch

¼ teaspoon cayenne pepper

½ teaspoon baking soda

3 cups peanut oil

For the Marinade and Sauce: Place chicken in a gallon zip-lock bag; set aside. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan. Whisk until sugar is fully dissolved. Measure out ¾ cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure 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 water; whisk cornstarch mixture into sauce. Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute. Off heat, stir in orange peel and chilies; set sauce aside.

For the coating: Place egg whites in pie plate; 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 the 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 a dutch oven or fry pan with at least 3-quart capacity over high heat until oil registers 350 degrees. Carefully place half of the 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. Repeat with remaining chicken.

To serve: Reheat the sauce over medium heat until simmering, about 2 minutes. Add chicken and gently toss until evenly coated and heated through. Serve immediately. White rice and steamed broccoli are good accompaniments.