Orange Chicken

(from dennis.reb’s recipe box)

Categories: Main Dishes

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

  1. For the chicken:

  2. In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute.

  3. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.

  4. For the sauce:

  5. 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.

  6. Heat until bubbling and starting to thicken, about 3-4 minutes.

  7. 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.

  8. Mix in and thicken for 1 minute. (If sauce gets overly thick, just add in another 1/4 cup water and whisk in.)

  9. Heat about 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees.

  10. 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.

  11. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes.

  12. Then drop them back into the oil for 1 minute to really solidify the coating.

  13. Toss the chicken in the sauce and serve immediately with orange zest and sliced green onions on the top.

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