Usually chicken thighs are the meat of choice but I am using a breast which is The Nudge's favorite chicken of choice. Aren't I a good wife?
While it is not the quickest gun in the East it is well worth all the prep involved. I suggest you put this on the back burner for when company is a comin', but in the meantime you should make a test run just to make sure I'm right.
I paired this up with sauteed sugar snap peas but any green vegetable would work.
Orange-Flavored Chicken
Serves 4-6
Marinade and Sauce
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut in 1 1/2-inch pieces
- 3/4 cup low-sodium chicken broth
- 3/4 cup orange juice, plus 1 1/2 teaspoons grated zest, and 8 strips orange peel (each about 2 inches long by 1/2 inch wide) from 2 oranges
- 6 tablespoons distilled white vinegar
- 1/4 cup soy sauce
- 1/2 cup packed dark brown sugar (3 1/2 ounces)
- 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
- 1 piece fresh ginger (about 1 inch), grated (1 tablespoon)
- 1/4 teaspoon cayenne pepper
- 1 tablespoon cornstarch, plus 2 teaspoons
- 2 tablespoons water (cold)
- 8 small whole dried red chiles (optional)
Coating and Frying Medium
- 3 large egg whites
- 1 cup cornstarch
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon baking soda
- 3 cups peanut oil
- FOR THE MARINADE AND SAUCE: Place chicken in 1-gallon zipper-lock bag; set aside. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved. Measure out 3/4 cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate 30 to 60 minutes, but no longer.
- Bring remaining mixture in saucepan to boil over high heat. In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce. Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute. Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside.
- FOR THE COATING: Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined. Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels. Place half of chicken pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly. Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken.
- TO FRY THE CHICKEN: Heat oil in 11- to 12-inch Dutch oven or straight-sided sauté pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer. Carefully place half of chicken in oil one piece at a time; fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking. Transfer chicken to large plate lined with paper towels. Return oil to 350 degrees and repeat with remaining chicken.
- TO SERVE: Reheat sauce over medium heat until simmering, about 2 minutes. Add chicken and gently toss until evenly coated and heated through. Serve immediately.