Orange Chicken

Photo by Sara A.
Adapted from thepioneerwoman.com

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Adapted from thepioneerwoman.com

Ingredients

  • Vegetable Or Peanut Oil For Frying

  • Chicken

  • 4

    whole Egg Whites

  • 2

    Tablespoons Cornstarch

  • 4

    whole Boneless, Skinless Chicken Thighs, Cut Into Bite Sized Pieces

  • Sauce:

  • 1/2

    cup Orange Juice

  • 1

    Tablespoon Soy Sauce

  • 1

    Tablespoon Packed Brown Sugar (OR White Sugar OR Honey)

  • 1

    Tablespoon Rice Vinegar (or Regular Distilled Vinegar)

  • 1/4

    teaspoon Sesame Oil

  • Dash Of Salt

  • Dash Of Crushed Red Pepper, More To Taste

  • 1

    clove Garlic, Pressed Or Minced

  • 2

    teaspoons Minced Ginger

  • 1

    teaspoon Cornstarch (additional)

  • Zest Of 1 Orange (optional)

  • 1/4

    cup Water

  • 2

    whole Green Onions, Sliced

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 (and orange zest, if using) in a small nonstick skillet and whisk together. Heat until bubbling and starting to thicken, about 3-4 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. (If sauce gets overly thick, just add in another 1/4 cup water and whisk in.) Heat about 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, carefully drop a few pieces of chicken into the oil (drop them in one by one to keep them from sticking together) and move it around, 2-3 minutes or until light golden. 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 immediately with orange zest and sliced green onions on the top.

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