Orange Chicken

Name: Orange Chicken
Ingredients: 1 12 lbs boneless skinless chicken thighs, cut into 1 1/2 inch chunks; 34 cup low sodium chicken broth; 34 cup orange juice; 1 12 teaspoons grated orange zest, plus 8 2-inch strips of peel; 6 tablespoons white vinegar; 14 cup soy sauce; 12 cup packed dark brown sugar; 3 garlic cloves, minced; 1 inch piece fresh ginger, grated; 14 teaspoon cayenne pepper; 1 tablespoon cornstarch; 2 teaspoons cornstarch; 2 tablespoons cold water; 4 small whole dried red chilies (optional) or 1 teaspoon dried chili pepper flakes (optional); 3 large egg whites; 1 cup cornstarch; 14 teaspoon cayenne pepper; 12 teaspoon baking soda; 3 cups peanut oil

19 ingredients

28 steps

Ingredients

1 12 lbs boneless skinless chicken thighs, cut into 1 1/2 inch chunks
34 cup low sodium chicken broth
34 cup orange juice
1 12 teaspoons grated orange zest, plus 8 2-inch strips of peel
6 tablespoons white vinegar
14 cup soy sauce
12 cup packed dark brown sugar
3 garlic cloves, minced
1 inch piece fresh ginger, grated
14 teaspoon cayenne pepper
1 tablespoon cornstarch
2 teaspoons cornstarch
2 tablespoons cold water
4 small whole dried red chilies (optional) or 1 teaspoon dried chili pepper flakes (optional)
3 large egg whites
1 cup cornstarch
14 teaspoon cayenne pepper
12 teaspoon baking soda
3 cups peanut oil

Directions

1

Place chicken in a 1 gallon resealable bag.
2

Combine broth, orange juice, zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in a large saucepan.
3

Whisk until sugar is fully dissolved.
4

Measure out 3/4 c of the mixture and pour into the bag with the chicken.
5

Press out as much air as possible and seal bag.
6

Chill for 30-60 minutes, but no longer.
7

Bring remaining mixture to a boil over high heat.
8

In a small bowl, stir together cornstarch and cold water.
9

Whisk cornstarch mixture into sauce.
10

Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute.
11

Remove from heat.
12

Stir in orange peel and chiles.
13

Set aside.
14

Place egg whites in a shallow dish.
15

Using a fork, beat until frothy.
16

In a second dish, mix the cornstarch, cayenne, and baking soda until combined.
17

Drain chicken in a colander; pat dry.
18

Place half of chicken in the egg whites, coating completely.
19

Transfer pieces to cornstarch mixture and coat thoroughly.
20

Place dredged chicken pieces on a wire rack set over baking sheet; repeat with remaining chicken.
21

Heat oil in a dutch oven or a straight sided saute pan over high heat until the oil registers 350 degrees.
22

Carefully place chicken in oil.
23

Fry in 2 batches until golden brown, about 5 minutes, turning pieces halfway through cooking.
24

Transfer chicken to a large plate lined with paper towels.
25

Let oil return to 350 degrees between batches.
26

Reheat sauce over medium heat until simmering, about 2 minutes.
27

Add chicken and gently toss to coat.
28

Serve immediately.