Orange Flavored Chicken
By Tallon
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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.
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