Orange Flavored Chicken

By Tallon

Ingredients

• Sauce/Marinade:
• 1 1/2 pounds chicken, cut into 1 1/2 inch pieces
• 3/4 cup chix broth
• 6 Tbsp distilled white vinegar
• 1/2 cup light brown sugar
• 3 garlic cloves, minced
• 1 Tbsp ginger, grated
• 1/4 tsp cayene pepper
• 1/4 cup soy sauce
• 1 1/2 tsp grated orange zest
• 3/4 cup fresh orange juice
• corn starch
• Breading:
• 3 egg whites beaten
• 1 cup corn starch
• cayene peppers
• 1/2 tsp baking soda

Details

Servings 4

Preparation

Step 1

Sauce/Marinade:
Mix all ingredients. Set 3/4 cup aside for the marinade. Add chicken pieces to marinade (set aside for no more than 30 minutes).
Pour the rest into a sauce pan and bring to a boil on high heat. Thicken with 1 Tbsp corn starch mixed with 2 tsp water (make slurry before adding to sauce pan). Whisk slurry mixture into sauce. Cook briefly, 1 minute or so. Remove from heat and add orange zest peels.

Heat 3 cups peanut oil to 350°. Drain chicken from marinade. Blot dry with paper towel. Dip in egg white. Drop into corn starch and baking soda mixture. Add to oil. Fry for about 5 minutes, flip over and fry for another few minutes.

Bring sauce back up to a simmer. Add chicken and mix thoroughly. Serve with rice.