Orange Chicken
By gina62_cooks
Ingredients
- SAUCE:
- CHICKEN;
- 2 TBSP cornstarch
- 4 egg whites
- 4 boneless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup orange juice
- 1 TBSP soy sauce
- 1 packed TBSP brown sugar
- 1 TBSP rice wine vinegar
- 1/4 tsp sesame oil
- Dash salt
- Dash crushed red pepper
- 1 clove garlic, grated
- A little grated fresh ginger
- 1 tsp cornstarch
Details
Preparation time 20mins
Cooking time 45mins
Preparation
Step 1
CHICKEN: In a large bowl, whisk together the cornstarch and egg whites with a fork til almost frothy, about 1 minute. Add the chicken to the mix and allow to sit for 5 to 10 minutes.
SAUCE: 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 til 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 TBSP of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
Heat about 2 inches of vegetable oil in a Dutch oven til a thermometer registers 350. Carefully drop the chicken into the oil and move it around, flipping gently, til 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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