Orange Chicken

Orange Chicken
Orange Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Chicken:

  • 2

    tablespoons cornstarch

  • 4

    egg whites

  • 4

    boneless chicken thighs, cut into bite-sized pieces

  • Sauce:

  • 1/2

    cup orange juice (I used Simply Orange)

  • 1

    tablespoon soy sauce

  • 1

    packed tablespoon brown sugar

  • 1

    tablespoon rice wine vinegar

  • 1/4

    teaspoon sesame oil

  • Dash salt

  • Dash crushed red pepper

  • 1

    clove garlic, pressed

  • A little grated or minced ginger

  • 1

    teaspoon cornstarch

  • Vegetable or peanut oil, for frying

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 in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 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. Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. 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.

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