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Orange Chicken

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Dinner, Main Course – Chinese
By Cook's Country – Serves: 2-4
Prep Time: 20 Minutes – Cooking Time: 10 Minutes – Total Time: 30 Minutes

Orange Chicken is sweet and tangy with the slightly bitter notes of orange zest; the sauce is so flavorful with ginger, soy sauce and garlic.

Ingredients

  • Sauce
  • 2 Oranges
  • 3/4 cup Chicken Broth
  • 1/3 cup Distilled White Vinegar
  • 1/3 cup Packed Brown Sugar
  • 1/4 cup Soy Sauce
  • 2 tbsp. Cornstarch
  • 3 Garlic Cloves, minced
  • 1 tbsp. Grated Fresh Ginger
  • 1 tbsp. Sriracha Sauce
  • 1 tbsp. Toasted Sesame Oil
  • Chicken
  • 1 ½ lbs. Boneless, Skinless Chicken Thighs, trimmed and cut into 1-inch pieces
  • 2 Large Egg Whites
  • 1 tsp. Kosher Salt
  • 1 ½ cups Cornstarch
  • 1/2 cup All-Purpose Flour
  • 1 tsp. Baking Powder
  • 1 quart Peanut or Vegetable oil for frying
  • 2 Scallions, or chopped Fresh Cilantro
  • Toasted Sesame Seeds for garnish

Instructions

Sauce

1

Use a vegetable peeler to remove eight 2-inch strips of zest from 1 orange.

2

Use a rasp-style grater to grate 1.5 teaspoons zest from remaining orange.

3

Halve both oranges and squeeze to get 3/4 cup juice.

4

Combine orange zest (strips and grated) and juice, broth, vinegar, sugar, soy sauce, cornstarch, garlic, ginger, sriracha, and oil in medium saucepan and whisk to dissolve cornstarch.

5

Bring sauce to simmer over medium-high heat, stirring frequently. Cook until dark brown and thickened, about 2 minutes. Set aside.

Chicken

6

Combine chicken, egg whites, and salt in bowl.

7

Place cornstarch, flour, and baking powder in double-bagged large paper shopping bag.

8

Roll top of bag to seal and shake gently to combine.

9

Add chicken mixture to cornstarch mixture in bag, roll top of bag to seal, and shake vigorously to thoroughly coat chicken; set aside.

10

Line rimmed baking sheet with a double layer of paper towels. Add oil to large Dutch oven and heat over medium-high heat to 350 degrees.

11

Shake chicken in bag once more.

12

Add half of chicken to hot oil and fry until cooked through (chicken will still be somewhat pale), 4 to 6 minutes, stirring frequently.

13

Adjust burner, if necessary, to maintain oil temperature between 300 and 350 degrees.

14

Using slotted spoon or spider skimmer, transfer fried chicken to prepared sheet.

15

Return oil to 350 degrees and repeat with remaining chicken.

16

Warm sauce over medium heat until simmering, about 1 minute.

17

Toss sauce and chicken in large bowl until chicken is evenly coated.

18

Serve, sprinkling individual portions with toasted sesame seeds, scallions or chopped fresh cilantro.