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Orange Chicken
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Description
This Orange Chicken is everything you want and nothing you don’t. It’s crispy, sweet, sour, sticky, and oh so tender. It’s not a bit greasy. This recipe takes a little extra time to make, but is well worth the effort.
Ingredients
- ¾ cups Chicken Broth, Low-Sodium
- ¾ cups Orange Juice, Freshly Squeezed (about 3 Large Oranges)
- 1-½ teaspoon Orange Zest (from About 1 Orange)
- 6 teaspoons Vinegar, White Distilled
- ¼ cups Soy Sauce, Low Sodium
- ½ cups Brown Sugar, Light Or Dark, Packed
- 3 whole Garlic Cloves, Medium (passed Through A Garlic Press)
- 1 piece Ginger, 1-inch Long, Microplane Grated
- 6 teaspoons Cornstarch Plus 1/2 Cup, Divided
- 2 Tablespoons Water, Cold
- 2 cups Prepared White Rice (optional)
- 1 head Broccoli, Cut Into Florets And Steamed (optional)
- 3 whole Egg Whites
- ½ cups Flour
- ½ cups Olive Oil, Light
Preparation
In a medium saucepan, over medium high heat, whisk together the chicken stock, orange juice and zest, vinegar, soy sauce, brown sugar, garlic, and ginger.
In a separate small bowl, take a moment to whisk together the 6 teaspoons of cornstarch plus the cold water. Set aside.
Continuing to whisk, allow the marinade to come to a boil. Stream in the cornstarch slurry. Whisk for a minute more, or until the marinade thickens. Remove from heat and set aside.
Get out a gallon sized zip-lock bag. Cut your chicken into 1 1/2 inch pieces. Toss them in the bag along with 3/4 cup of the marinade.
Place the chicken in the fridge for 30–60 minutes. Do not exceed 60 minutes.
This is a good time to begin making rice and preparing your broccoli to steam, if you would like these with this dish.
Preheat your oven to 500 degrees.
While the chicken marinates, get out two pie plates. Whisk the egg whites in one. In the other, mix together the flour and the remaining 1/2 cup cornstarch.
When the oven reaches 500ºF, place a rimmed baking sheet in it to heat up for 5 minutes. Remove it from the oven and add the oil. Carefully place it back in the oven for another 5 minutes.
When the chicken is finished marinating, drain it in a colander over the sink. Use paper towels to pat the chicken dry.
Dunk the chicken pieces in the egg whites, allowing excess whites to drip off, and then dredge in the flour-cornstarch mixture. Place on a separate plate to wait for your oil to heat up (5 minutes).
When the oil is hot, CAREFULLY remove it from the oven, and add the chicken, using tongs, a piece at a time.
CAREFULLY put it back in the 500ºF oven to bake/fry for 5 minutes on one side. CAREFULLY remove the pan from the oven, and use tongs to flip the chicken pieces over. Return to the oven for 3 final minutes.
Meanwhile, prepare a plate lined with paper towels, and re-heat your remaining marinade.
CAREFULLY remove the chicken from the oven. Use the tongs to transfer the chicken to the paper towel-lined plate. Allow to drain for 1 minute.
Gently transfer the chicken to the pan with the reserved marinade, and toss gently to coat.
I served this with rice and steamed broccoli.
Yum!
(Recipe adapted from Cook’s Illustrated.)
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