I’ve never ordered orange chicken in a restaurant before, so I don’t have anything to compare this to – but WOW! I don’t think any take-away food could ever be better than this!
The chicken was moist yet crispy and the sauce was a little sweet and a little spicy. The orange flavor was not obnoxiously orangey, which was great.
Orangey…is that even a word? Well, it is now!
Recipe from What’s Cookin, Chicago?.
Marinade & Sauce:
1 1/2lb. Boneless, skinless chicken breasts, trimmed and cut into 1 1/2 inch pieces
3/4C. Low sodium chicken broth
3/4C. Fresh squeezed orange juice
1 1/2t. Orange zest
6T. Distilled white vinegar
1/4C. Low sodium soy sauce
1/2C. Dark brown sugar
3 Garlic cloves, minced
1T. Grated fresh ginger
1/4t. Cayenne pepper
1T. plus 2t. Cornstarch
2T. Cold water
Coating & Frying oil:
3 Egg whites
1/2t. Baking soda
1/4t. Cayenne pepper
3C. Frying oil (I used vegetable oil)
Place the chicken in a 1-gallon zipper-lock bag; set aside.
Combine the chicken broth, orange juice, grated zest, vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne in a large saucepan; whisk until the sugar is fully dissolved. Measure out 3/4 cup of the mixture and pour into the bag with the chicken; press out as much air as possible and seal the bag, making sure that all the pieces are coated with the marinade. Refrigerate 30-60 minutes, but no longer.
Bring the remaining mixture in the saucepan to a boil over high heat. In a small bowl, stir together the cornstarch and cold waterl which the cornstarch mixture into the sauce. Simjmer, stirrig occasionally, until thick and translucent, about 1 minute. Set aside.
Place the egg whites in a pie plate, using a fork, beat until frothy. In a second pie plate, which the cornstarch, baking soda and cayenne until combined. Drain the chicken; thoroughly pat the dry. Place half of the chicken pieces in the egg whites and turn to coat; transfer the pieces to the cornstarch mixture and coat thoroughly. Place the dredged chicken pieces on a clean plate. Repeat with the remaining chicken.
Heat the oil in a dutch oven or staight sided saute pan over high heat until the oil reaches 350 degrees on an instant read thermometer. Carefully place half of the chicken in the oil; fry to golden brown, about 5 minutes, turning each piece with tongs halfway through cooking. Transfer to a paper towel-lined plate. Return the oil to 350 degrees and repeat with the remaining chicken.
Reheat the sauce over medium heat until simmering, about 2 minutes. Add the chicken and gently toss until evenly coated. Serve immediately.
Husband Rating – 4.5 out of 5 – “Loved the chicken…thought the sauce was just a little too sweet…but I could totally eat those fried chicken pieces all day long!“